Burrata and mortadella salad with charred nectarines and broccoli
This burrata and mortadella salad only requires 15 minutes to make, but the high-quality, flavour-packed ingredients do all the work for you. A treat of a summer dinner for two.
- Barbecue side dish: This is a prime salad for when you have the barbecue going; toss the nectarine, long-stem broccoli and sugar snaps in a dash of oil and griddle until charred on each side. Not only do you get the lovely charring but you’ll also enjoy a wonderful smokiness, which pairs perfectly with the creamy burrata.
- Flexible recipe: We’ve made many versions of this salad with parma ham, mozzarella, peaches, apricots, asparagus and green beans. All equally as wonderful!
Browse more brilliant summer salads and sides.
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Ingredients
- 200g long-stem broccoli (such as Tenderstem)
- 100g sugar snap peas
- 1 nectarine, cut into 8 wedges
- 1 tbsp olive oil
- 10g parsley leaves
- 10g basil leaves
- 4 slices mortadella, torn in half
- 1 tsp sherry vinegar
- ½ tbsp extra-virgin olive oil
- 1 burrata
- 1 tbsp pine nuts, toasted in a hot dry pan until golden
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Method
- Put a large frying pan or griddle pan over a high heat and wait until it’s smoking hot. Toss the broccoli, sugar snap peas and nectarine wedges in the oil, then add to the pan to char. They should be in one single layer, so you may need to work in batches. Sprinkle with salt, then leave to cool to room temperature.
- Toss the vegetables with the herbs, torn mortadella, sherry vinegar and extra virgin olive oil, then arrange on a platter.
- Quarter the burrata and lay on top, then sprinkle with the toasted pine nuts and some salt and pepper to serve.
Nutrition
- 595kcals Calories
- 46g (23g saturated) Fat
- 31g Protein
- 11g (9.5g sugars) Carbs
- 5.5g Fibre
- 1.4g Salt
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