Burrata, peach and grilled vegetable salad

By: David Frenkiel, Luise Vindahl Andersen
From: Green Kitchen At Home
Serves: 4
Photographer: David Frenkiel

There is a cafe located on the opposite side of town from us that serves the most incredible salads – always full of flavour, colourful and pretty, like pieces of art. We rarely leave the southern parts of the city, where we live, but when we do it is often for their salad.

Lately, we have started recreating a similar version at home. The key elements are a creamy burrata, a mix of raw and grilled vegetables, peach slices, dots of beetroot spread and a drizzle of herb oil.

Ingredients

Quantity	Ingredient
2	red peppers
20	red cherry tomatoes, on the vine
2 tablespoons	extra-virgin olive oil
	sea salt
	freshly ground black pepper
2 ripe peaches	stones removed, or pears, cored
2	small, raw yellow beetroot, trimmed, tops removed and peeled
2 handfuls	rocket leaves or mesclun
8	yellow cherry tomatoes, halved
20	kalamata olives, drained and pitted
2	balls burrata or buffalo mozzarella, drained

Herb Oil

Quantity	Ingredient
1 handful	fresh mint
1 handful	flat-leaf parsley
1 handful	fresh basil
6 tablespoons	extra-virgin olive oil
1/2	lemon, juiced
	sea salt
	freshly ground black pepper

To Serve

Quantity	Ingredient
	Beetroot spread
	balsamic vinegar

Method

Preheat the oven to 200°C and line a baking tray with parchment paper.
Cut the peppers into 2 cm thick slices and transfer to the baking tray along with the cherry tomatoes. Drizzle over the oil, season to taste and toss until well coated. Bake for 20–25 minutes or until tender and slightly charred.
Meanwhile, prepare the herb oil. Place all of the herb oil ingredients in a food processor, season to taste, pulse until coarsely mixed and set aside.
To assemble the salad, cut the peaches into wedges, shave the beetroot and arrange on top of the rocket, with the peppers, baked and fresh tomatoes and olives. Break the burrata into large pieces and place on top. Serve with dollops of beetroot spread and a drizzle of herb oil and vinegar.

Tip

Burrata is an exclusive form of mozzarella that is formed into a pouch and filled with soft, stringy curd and cream that oozes out when torn. Since it’s quite expensive, this is a typical party salad perfect for impressing friends with. Buffalo mozzarella can be used instead, if you wish.

Tags:

Burrata, peach and grilled vegetable salad

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