Grilled peaches with burrata, basil and courgette shavings

Portion size: Serves 6 as a side
Hands-on time 15 min
Difficulty: easy

Gluten-free

Vegetarian

Recipe by: Ursula Ferrigno

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You can’t not be happy when eating this… Grilled peaches with burrata, courgette and lemon makes an easy salad for high summer. The grilling intensifies the peaches’ natural sweetness.

Recipe taken from Cucina di Amalfi by Ursula Ferrigno (Ryland Peters & Small £20)

For something similar but more substantial, try our grilled peach panzanella.

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Ingredients

3 sun-ripened peaches, halved and stoned
1 thin courgette, coarsely grated
1 ball burrata
Handful fresh basil, leaves torn
Finely grated zest 1 unwaxed lemon
Extra-virgin olive oil to drizzle

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Method

Heat the grill to medium. Season the peach halves with salt and pepper. Arrange the grated courgette over the peaches and grill for about 4 minutes until golden.
While still warm, put the peaches and courgette in a serving bowl and add the burrata in dollops. Garnish with fresh basil, lemon zest and a touch of extra virgin olive oil to serve.

Nutrition

176cals Calories
12g (6.7g saturated) Fat
8.3g Protein
7.1g (5.8g sugars) Carbs
2.2g Fibre
0.3g Salt

Cook smarter

“Grilling the peaches intensifies their natural sweetness. This is a wonderful way to enjoy this delicious fruit in a different manner, rather than just eating them fresh.”