Summer salad: pan-fried peaches on rocket with burrata

Summer salad: pan-fried peaches on rocket with burrata – an aromatic salad with creamy burrata, toasted pine nuts, rocket and balsamic.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 5 min
• Total time: 15 min
• Calories: 420 kcal per serving
• Protein: 22 g
• Fat: 30 g
• Carbs: 14 g

Ingredients

• 2 peaches
• 100 g rocket
• 1 ball of burrata
• 4 slices of bresaola
• 2 tbsp pine nuts
• 2 tbsp olive oil
• 1 tbsp crema di balsamico (balsamic glaze, grape must only, without added sugar)
• 1 tsp honey
• 1 pinch of sea salt
• 1 pinch of black pepper

Method

You’ll need: frying pan · chopping board · knife

1. Toast the pine nuts in a dry frying pan over a medium heat until golden brown and take them out straight away so they don't darken further.
2. Wash the peaches, remove the stones and cut them into wedges. Fry them briefly in a little olive oil in a frying pan until slightly soft and coloured, then glaze them with honey.
3. Wash the rocket, spin it dry and spread it over plates or a platter. Tear the bresaola into pieces and add it on top with the warm peaches.
4. Carefully place the burrata on the salad, or tear it open and spread it over. Sprinkle with the toasted pine nuts.
5. Drizzle over the olive oil and the balsamic vinegar glaze. Season to taste with sea salt and black pepper.
6. Serve immediately, while the peaches are still warm and the burrata is nice and creamy.

Good to know

This salad tastes of warm evening light and very little effort. Sweet, salty, creamy and fresh – exactly the kind of plate that instantly looks like summer.

Swaps

Bresaola → smoked turkey breast (more protein, usually less fat); burrata → buffalo mozzarella (a little more protein, usually a little less fat); pine nuts → walnuts (more omega-3 fatty acids); crema di balsamico → good balsamic vinegar plus a little honey (often less added sugar)

Allergens

Contains milk (burrata) and pine nuts, which are botanically seeds. Fine for children if you leave out the cured beef; in pregnancy, only with pasteurised burrata and without raw cured meat.