Waitrose and Partners
Grilled courgette & nectarine salad with burrata

Grilled courgette & nectarine salad with burrata

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

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Ingredients

  • 2 x 150g tubs No.1 Burrata
  • 500g courgettes, thinly sliced lengthways
  • 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

Method

  1. 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.

  2. 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.

  3. 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.

  4. 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. 

Nutritional

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

Energy

1,704kJ/ 412kcals

Fat

34g

Saturated Fat

14g

Carbohydrates

12g

Sugars

12g

Fibre

3.2g

Protein

12g

Salt

0.4g

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