Baked peaches and burrata are beautiful flavours for summer, rich but delicate at the same time. This salad is perfect for a light lunch or an al fresco dinner, and I like to serve it with freshly baked baguette and plates of parma ham to bulk it up into more of a main course. Alternatively, you could also serve it as a starter or side salad. The toasted walnuts add a lovely crunch, and the basil and rocket serve to balance the sweetness and creaminess of the peaches and burrata with some freshness.
You can find burrata in some supermarkets, but if you can’t get hold of it, a good quality mozzarella will also work well as a substitution.
For the very freshest bread to serve on the side, follow the recipe here to make your own baguette.
Gluten-Free Note: the salad served on its own is naturally gluten-free. If you are cooking for a coeliac, simply substitute gluten-free bread instead of the baguette to serve the dish with.
Preheat your oven to 180°C. Slice your peaches into a mixture of halves and quarters, and remove the stones. Place the peaches in a roasting tin and drizzle liberally with olive oil. Roast them for 20 minutes, checking them halfway through to see if they need turning. A little bit of colour and char adds to the flavour.
Toast your walnuts in a frying pan dry, without any oil, for 5 minutes to add a lovely toasted flavour to the nuts. Chop them into coarse chunks, and set to one side.
To plate up, make a bed with the rocket, and lay the burrata on top. Decorate with the peaches and basil, and sprinkle with the chopped walnuts. Season with salt and pepper, and drizzle with a little balsamic vinegar and olive oil.
Serve with fresh crusty baguette and cured meats, for a light, summery lunch or dinner. This should be eaten immediately, while still fresh.