Summer Burrata and Grilled Peach Salad

INGREDIENTS

· 220g burrata cheese
· 3 firm, white peaches sliced into quarters
· Olive oil spray
· 1 tbsp brown sugar
· ½ cup balsamic glaze
· 4 cups rocket (or baby spinach)
· ¼ cup pine nuts (toasted)
· ¼ cup olive oil
· Cracked black pepper

METHOD 

· Heat a Cast Iron Grill Plate, on medium heat and spray with olive oil.
· Prep peach slices by sprinkling the cut side with brown sugar. Grill the peach slices each side for approximately 2-3 minutes, or until the grill lines are visible and you can see the caramelisation of the peach edge.

ASSEMBLY

· Arrange rocket (or baby spinach) on a large bowl, and layer with grilled peach slices and pieces of burrata. Dress salad with toasted pine nuts (to taste) and a drizzle of olive oil and the reduced balsamic vinegar. Season with cracked black pepper as desired.