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  • Summer Salad with Peach, Burrata and Ham
Summer Salad with Peach, Burrata and Ham
Summer Salad with Peach, Burrata and Ham | Recipe
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Summer Salad with Peach, Burrata and Ham | Recipe

Nils – Head Chef Nils – Head Chef
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Just Spices
Cooking Time:
20 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • For the salad:

  • 4 handfuls
    rocket
  • 3
    peaches
  • 1
    ciabatta, sliced
  • 75 g
    pine nuts
  • 3 tbsp
    olive oil
  • 4
    burrata
  • 12 slices
    ham (Serrano or Parma)

  • For the dressing:

  • 8 pinches
    Original Salad Topping
     Makes simple salads sensational £0.00 £114.00/kg incl. 0% tax, excl. shipping
    Discover more products
    Original Salad Topping
  • 2 tbsp
    white balsamic vinegar
  • 1 tsp
    mustard
  • 5 tbsp
    olive oil
  • 4 pinches
    salt
1
Wash the rocket and spin dry. Cut the peaches in half, remove the stone and cut into wedges.
2
Toast the pine nuts in a pan until golden brown, remove from the pan and set aside. Heat 1 tablespoon of olive oil in the same pan and fry the peaches over high heat for a minute on each side. Remove from the pan and set aside. Heat the remaining oil and toast the ciabatta slices on both sides until golden brown.
3
For the dressing, whisk the mustard with olive oil, vinegar, salt and Original Salad Topping until you have a creamy dressing. Marinate the rocket with the dressing and divide between four large plates.
4
Arrange the peaches, pine nuts and ham on top of the rocket on each plate. Place a burrata in the centre of each salad and make a slight incision with a knife. Serve with the toasted ciabatta.

Nutritional information: (Per person)

Calories
989 kcal

Carbohydrates
43 g

Protein
50 g

Fat
69 g

Method
1
Wash the rocket and spin dry. Cut the peaches in half, remove the stone and cut into wedges.
2
Toast the pine nuts in a pan until golden brown, remove from the pan and set aside. Heat 1 tablespoon of olive oil in the same pan and fry the peaches over high heat for a minute on each side. Remove from the pan and set aside. Heat the remaining oil and toast the ciabatta slices on both sides until golden brown.
3
For the dressing, whisk the mustard with olive oil, vinegar, salt and Original Salad Topping until you have a creamy dressing. Marinate the rocket with the dressing and divide between four large plates.
4
Arrange the peaches, pine nuts and ham on top of the rocket on each plate. Place a burrata in the centre of each salad and make a slight incision with a knife. Serve with the toasted ciabatta.

Nutritional information: (Per person)

Calories
989 kcal

Carbohydrates
43 g

Protein
50 g

Fat
69 g

SUMMER SALAD WITH PEACH, BURRATA & HAM

Time to elevate your summer salad game! Juicy peaches, burrata cheese and prosciutto – this recipe has the perfect blend of sweet, savoury and creamy flavours. Toasted pine nuts add a slight crunch, while ciabatta slices provide a warm and crispy accompaniment. Drizzled with a creamy mustard dressing and our Original Salad Topping, this summer salad is a real treat for hot summer days!

 

MORE SUMMER RECIPES

From fresh salads to burgers or iced drinks – we have you covered on those warm and sunny days! Whether you’re hosting a garden party or planning a picnic in the park, our summer recipes will inspire all your culinary adventures.

Ingredients

Persons

  • For the salad:

  • 4 handfuls
    rocket
  • 3
    peaches
  • 1
    ciabatta, sliced
  • 75 g
    pine nuts
  • 3 tbsp
    olive oil
  • 4
    burrata
  • 12 slices
    ham (Serrano or Parma)

  • For the dressing:

  • 8 pinches
    Original Salad Topping
     Makes simple salads sensational £0.00 £114.00/kg incl. 0% tax, excl. shipping
    Discover more products
    Original Salad Topping
  • 2 tbsp
    white balsamic vinegar
  • 1 tsp
    mustard
  • 5 tbsp
    olive oil
  • 4 pinches
    salt

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