A modern twist on a classic Caprese salad, this salad celebrates stone fruits in their prime. Grilling the fruit caramelises the natural sugars and enhances the flavour.
Ingredients
Method
Ingredients
- 6-8 ripe stone fruits (peaches, nectarines)
- 2 x 150g Burrata cheese balls, drained
- Salad leaves such as lettuce, to serve
For the rocket pesto dressing
- 120g wild rocket
- Juice of 1 lemon
- 50g roasted almonds
- 100ml olive oil
- Sea salt
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Method
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1To make the pesto, place all the ingredients into a blender and blitz until a slightly coarse texture is reached. Season to taste. Add an extra dash of olive oil if you prefer.
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2Cut each nectarine in half and remove the pit. Then, cut into quarters. Slightly oil the nectarines, then grill each quarter flesh-side down until beautifully golden. Serve warm with torn burrata, salad leaves and the rocket pesto dressing in Le Creuset Dinnerware.
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