Recipe by Reuben Riffel
Delightfully vibrant and full of contrasting flavours, this Peach & Burrata Salad is a sensory celebration. Sweet, juicy peaches meet creamy burrata, while homemade savoury granola adds crunch and a hint of spice, thanks to Banhoek Chilli Oil. Ready in under 30 minutes, this is an elegant yet easy dish perfect for a light lunch or impressive starter.
FEEDS: 2-3
PREP TIME: 10 MIN
COOKING TIME: 30 MIN
INGREDIENTS:
For the Granola
1 cup Rice Krispies
½ cup sunflower seeds
½ cup pumpkin seeds
½ cup chia seeds
½ cup pecan nuts
½ cup parmesan, grated
1 tsp smoked paprika
Coarse salt
1 garlic clove, grated
¼ cup liquid glucose
For the Salad
2 dessert peaches, halved
Olive oil
Aged balsamic vinegar
1 fresh burrata
Wild rocket
METHOD:
Line a roasting tray with baking paper. mix the granola ingredients well and spread evenly over the baking paper.
Bake at 180°C for 10-15 minutes, until the granola is golden brown.
Allow to cool and break into bits.
Place the peaches, cut side up, in a roasting dish. Drizzle with olive oil and bake for 15 minutes.
Allow the peaches to cool completely before serving.
Place burrata and peaches on a serving dish. Drizzle with olive oil, aged balsamic vinegar, granola and wild rocket.
Enjoy with friends and family...
