Roasted peach and burrata salad
Sweet, salty, creamy, crunchy – this summery burrata salad with roasted peach, toasted pistachios and fennel seeds has it all going on. You might be thinking that putting the oven on for a salad is too much, but believe me, it's worth it for the sweet, intense flavours of the peach that makes its own caramelised dressing and the crunchy, toasty, nutty topping.
Ingredients
- 4 peaches, quartered and stoned
- ½ large red chilli, seeds removed, sliced
- 3 tbsp olive oil, plus 1 tsp
- 1 tbsp honey, plus extra to taste
- ½ tsp fennel seeds
- 30g/1oz shelled pistachios, chopped
- 1–2 tbsp red wine vinegar
- 3–4 sprigs tarragon, leaves picked
- 2 balls burrata
- sea salt flakes and freshly ground black pepper
Method
Preheat the oven to 210C/190C Fan/Gas 6½.
Put the peaches in a roasting tin, skin-side down. Sprinkle the red chilli into the tin. Drizzle the peaches with 1 tablespoon olive oil and 1 tablespoon honey and season with salt and pepper. Roast for 30 minutes, or until charred on the edges and tender.
Meanwhile, using a pestle and mortar, grind the fennel seeds with ¼ teaspoon of sea salt flakes.
Add the pistachios and 1 teaspoon of olive oil and stir to mix. Spread on a small tray and put into the oven for the final 5 minutes of roasting the peaches.
Lift the peaches onto a large serving plate and arrange round the outside.
Add 2 tablespoons of olive oil and 1 tablespoon of red wine vinegar to the roasting tin and stir well, scraping up the sticky roasting juices. Taste and adjust with more vinegar or honey if you like.
Scatter the tarragon leaves over the peaches, then drizzle over the roasting tin juices.
Rip open the burrata balls and place in the middle of the plate. Scatter the toasted nut and seed mix over the cheese and serve immediately.
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