adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Peach salad with Burrata, almonds and speck
0 Likes
Prep Time:
Cook Time:
Creamy burrata elevates this refreshing summer salad.
Ingredients:
  • 60ml (1/4 cup) lemon juice
  • 46.80 gm Dijon mustard
  • 60ml (1/4 cup) olive oil
  • 400g piece speck, rind removed, cut into small batons
  • 100g natural almonds, coarsely chopped
  • 8 small ripe peaches, halved, stoned
  • 4 burrata cheese balls (about 1.2kg), at room temperature
  • 250.00 ml baby spinach or rocket leaves
Instructions:
  • Combine the tangy lemon juice and zesty mustard, then slowly incorporate the oil and a touch of caster sugar. Don't forget to season to perfection.
  • 1. Preheat a non-stick frying pan over medium heat. Cook the speck, stirring occasionally, for 8 minutes until almost crisp. Add almonds and cook until golden. Remove with a slotted spoon and drain on paper towel, leaving a thin coating of fat in the pan.
  • Return the pan to medium heat. Season the peaches and cook them in 2 batches, starting with the cut-side down, for 1-2 minutes on each side until golden brown and heated through.
  • On each plate, arrange 2 peach halves. Tear burrata in half and distribute among plates. Sprinkle with speck mixture, add a handful of spinach on top, and finish with a drizzle of vinaigrette.

Similar Recipes