Blog Recipe Of The Week

Grilled nectarines with burrata, chilli and mint

Imagesource: olivemagazine.com

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.