Grilled courgette & nectarine salad with burrata

Name: Grilled courgette & nectarine salad with burrata
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4
Ingredients: 150 g tubs No.1 Burrata; 500 g courgettes, thinly sliced lengthways; 1½ tbsp Essential Olive Oil; 4 ripe but firm nectarines, cut into wedges; 90 g bag rocket; Large handful leaves from a large basil pot; 35 g roasted hazelnuts, chopped; 3 tbsp extra virgin olive oil; 1 tbsp balsamic vinegar; 1 loaf ciabatta, to serve

This is a real summer treat and a perfect lunch or supper salad, or sharing starter. Serve with freshly baked ciabatta for mopping up the delicious juices.

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Serves4
CourseLunch
Prepare10 mins
Cook45 mins
Total time55 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

2 x 150g tubs No.1 Burrata
500g courgettes, thinly sliced lengthways
1½ tbsp Essential Olive Oil
4 ripe but firm nectarines, cut into wedges
90g bag rocket
Large handful leaves from a large basil pot
35g roasted hazelnuts, chopped
3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 loaf ciabatta, to serve

Drain the burratas, leaving them covered in the tubs. Let them come nearer to room temperature while you prepare the salad. Heat a griddle pan until smoking hot. Toss the courgettes in a bowl with 1 tbsp oil and a pinch of salt. Griddle in batches for 3-4 minutes each side, until well marked by the pan, floppy and cooked through. Keep warm on a plate under foil while you cook the rest.
Once the bowl is empty, toss the nectarines with ½ tbsp olive oil, and repeat, cooking for 2 minutes each side until they get some colour.
When everything is griddled, arrange over a serving platter with the rocket and basil leaves. Sit the burratas on the platter, then split them open so the creamy centres start to spill out.
Scatter the cheese with the hazelnuts, then drizzle with the extra virgin olive oil and balsamic. Season well, then serve immediately with the ciabatta.

Cook’s tip

If you have a barbecue, you can cook the courgettes and nectarines there – keep an eye on them to ensure they’re not burning and move to a cooler part of it if needed.

Typical values per serving (without ciabatta) when made using specific products in recipe