GRILLED NECTARINE & BURRATA SALAD
Showcase nectarines at their best in the springtime with a stunning salad. With crunchy candied pecans and creamy burrata, it's full of texture
Provided by Shivi Ramoutar
Categories Lunch
Time 20m
Number Of Ingredients 11
Steps:
- Heat the butter and sugar in a small frying pan over a medium heat until the butter has melted. Add the pecans and stir to coat in the buttery sugar. Continue to cook for about 5 mins, stirring until the pecans are crisp and caramelised. Tip out onto a sheet of baking parchment and leave to cool. Once cooled, roughly chop and set aside.
- Heat a griddle pan over a high heat and generously brush the nectarine slices with some olive oil. Griddle for 1-2 mins on each side until charred and caramelised. Remove to a serving platter and set aside.
- Whisk the 4 tbsp olive oil, vinegar and honey together with some seasoning to make a dressing.
- Nestle the balls of burrata in amongst the nectarines and slice open, then arrange the rocket and basil around them. Drizzle over the dressing, scatter with the pecans and sprinkle with a pinch of chilli flakes to serve.
Nutrition Facts : Calories 510 calories, Fat 41 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 23 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.4 milligram of sodium
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- Microwave vinegar in a small microwave-safe bowl on high until hot, about 30 seconds. Stir in onion, pressing down to submerge. Set aside, stirring occasionally, until onion is slightly pink, about 10 minutes.
- Meanwhile, toss nectarines with lemon juice, salt, several grinds of pepper, and oil in a large bowl. Transfer mixture to a large platter and make 2 wells in salad. Place 1 burrata ball in each well. Cut a long X (about 1½ inches) on top of each burrata ball. Drizzle burrata and salad with oil.
- Drain onion mixture; discard vinegar. Top salad with quick-pickled onion, lemon zest, almonds, and mint. Sprinkle with more flaky sea salt and pepper.
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