Grilled nectarine & burrata salad
Serves 4
Ingredients
- 4 nectarines
- 1/2 cup of Hazelnuts
- 2 Tbsp red wine vinegar
- 3 Tbsp olive oil
- 1.5 Tbsp Maple syrup
- 1 ball of burrata
- 2 tsp sea salt
- Scrunch of cracked black pepper
- Fresh basil leaves
- 1/2 red chilli, finely sliced
- In a 180 degree oven, dry roast the hazelnuts until they start to colour. Remove and lightly smash them so some hazelnuts break and some are kept intact. Set aside.
- Cut the nectarines in half, then half again, then into quarters, then half of that. One half should make 8 pieces. Place it into a bowl, along with the olive oil, red wine vinegar, maple syrup, salt and pepper. Toss to coat. Don’t discard of marinade as this will be your dressing.
- Heat a griddle pan and grill both sides of the nectarines until char marks appear. Place back into the bowl of the marinade. Add the hazelnuts and toss.
- On a plate, add the burrata in the centre and gently tear it open. Scatter nectarines and hazelnuts around. Add the sliced chillies on top along with the basil leaves.
- Spoon the remaining dressing from the bottom of the bowl all over.
- Enjoy!
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200 Karrinyup Rd
Karrinyup, WA 6018
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