Burrata, Grilled Peaches and Prosciutto

    10m prep time
    25m total time
    Easy level
    11 ingredients

The combination of warm, sweet and jammy peaches with that creamy Burrata and salty cured ham is most certainly, without any question, one of life's true pleasures. Ideally, you want the peaches just ripe enough so the stone can be easily removed but not so soft that they fall apart when cooking. However they come through, the simple flavour combo is guaranteed to keep you coming back for more. Enjoy this for a light lunch or as a side dish on a warm summer's evening accompanying grilled fish, chicken or barbequed veggies. The nutritional information in this recipe has been calculated without the optional grilled chicken.

Method

Based on 4 servings, adjust as needed.

Step 1

Heat a grilled pan on a high heat. Cut the ripe peaches into quarters and remove the stone. Drizzle with as little olive oil and a pinch of flaked sea salt. Place the peaches onto the hot griddle and cook for 3-4 minutes per side until bar marks start to appear.

Step 2

While the peaches are cooking, chop half a red chilli and lay the Prosciutto onto a large platter. Tear the Burrata and place on top of the ham. Remove the peaches from the grill.

Step 3

If serving your salad with chicken to make for a more substantial meal, keep the griddle on high once the peaches are cooked. Butterfly the chicken breasts by laying the chicken in front of you and slicing it into the chicken lengthways opening it out like a book. Season well with salt and pepper and drizzle with a little oil. Cook for 6-8 minutes per side until golden brown and cooked through.

Step 4

Place the cooked peaches onto the platter. Scatter over the chopped red chilli the rocket and finish with the basil leaves, balsamic vinegar, olive oil and a drizzle of honey. Serve while the peaches are warm either for lunch or a light dinner or accompanied with the grilled chicken breasts on a warm summer's evening.
  • Ingredients
  • Based on 4 servings
  • 160g Prosciutto 2 x Sainsbury's Prosciutto Di Speck, Taste the Difference 80g
  • 2 Burrata, drained 2 x Galbani Italian Burrata 150g
  • 15g Basil, leaves picked 1 x Sainsbury's Fresh Packed Basil 30g
  • 4 Peaches, destoned and cut into wedges 1 x Sainsbury's Peaches, Ripe & Ready x4
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 4 Chicken Breasts, butterflied 2 x Sainsbury's 320g British Fresh Skinless & Boneless Chicken Breast Fillets
  • 1 tsp Runny Honey 1 x Sainsbury's Runny Honey 340g
  • 0.5 Red Chilli, chopped 1 x Sainsbury's Red Chillies 65g
  • 2 tsp Balsamic Vinegar 1 x Filippo Berio Balsamic Vinegar of Modena 250ml
  • 60g Rocket 1 x Sainsbury's Wild Rocket 60g
  • 2 tbsp Olive Oil 1 x Sainsbury's Olive Oil, Extra Virgin 500ml
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