Blog Recipe Of The Week

Grilled nectarines with burrata, chilli and mint


This summery Italian recipe from Olive is perfect for al fresco dining. Creamy soft burrata beautifully compliments the succulent nectarines, while chilli adds a slight kick and the mint keeps it fresh. Serve as a starter on a warm evening.

Serves 2

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1 slice sourdough, torn into small pieces
1 lemon, zested and juiced
Extra-virgin olive oil
2 medium-ripe nectarines, stoned and cut into quarters lengthways
Small bunch of mint, finely shredded
1 red chilli, seeded and finely chopped
1 burrata, torn into large pieces

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Heat a grill to high and toast the bread pieces until golden. Remove and toss with the lemon zest.

Heat a griddle pan or large frying pan over a high heat. Lightly oil the nectarine pieces and put in the pan cut-side down. Cook for 2 minutes on each cut side until golden and grill marked.

Make the dressing by whisking the lemon juice with 4 tbsp olive oil, the mint, chilli and some seasoning. Arrange the nectarine pieces and torn burrata on a plate, scatter with croutons and drizzle over the dressing.