Home
Recipes
Grilled nectarine & burrata salad

Grilled nectarine & burrata salad on a plate

Grilled nectarine & burrata salad

Name: Grilled nectarine & burrata salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 15g unsalted butter; 50g whole pecans; 3 ripe nectarines stoned and cut into eighths lengthways; 4 tbsp extra virgin olive oil plus extra for brushing; 2 tbsp balsamic vinegar; 1 tsp honey; 2 x 100g balls of burrata or vegetarian alternative; 70g rocket; bunch of basil leaves, roughly torn; pinch of chilli flakes

Shivi Ramoutar

Save recipe

Serves 4

Prep: 10 mins

Cook: 10 mins

A star rating of 4.8 out of 5.38 ratingsRate

loading...

Showcase nectarines at their best in the springtime with a stunning salad. With crunchy candied pecans and creamy burrata, it's full of texture

Gluten-free

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Whole baked fish with watercress & chilli salsa

A star rating of 4.5 out of 5.2 ratings

Lemon roasted spring chicken with asparagus

A star rating of 4.1 out of 5.28 ratings

Ingredients

Nutrition

Units:

MetricUS

15g unsalted butter
50g whole pecans
3 ripe nectarines

stoned and cut into eighths lengthways
4 tbsp extra virgin olive oil

plus extra for brushing
2 tbsp balsamic vinegar
1 tsp honey
2 x 100g balls of burrata

or vegetarian alternative
70g rocket
bunch of basil

leaves, roughly torn
pinch of chilli flakes

Keep the screen awake with cook mode on the Good Food app.

Nutrition: Per serving

kcal510
fat41g
saturates16g
carbs24g
sugars23g
fibre3g
protein9g
salt0.4g

Method

step 1

Heat the butter in a small frying pan over a medium heat until the butter has melted. Add the pecans and stir to coat in the butter. Continue to cook for about 5 mins, stirring until the pecans are crisp and caramelised. Tip out onto a sheet of baking parchment and leave to cool. Once cooled, roughly chop and set aside.
step 2

Heat a griddle pan over a high heat and generously brush the nectarine slices with some olive oil. Griddle for 1-2 mins on each side until charred and caramelised. Remove to a serving platter and set aside.
step 3

Whisk the 4 tbsp olive oil, vinegar and honey together with some seasoning to make a dressing.
step 4

Nestle the balls of burrata in amongst the nectarines and slice open, then arrange the rocket and basil around them. Drizzle over the dressing, scatter with the pecans and sprinkle with a pinch of chilli flakes to serve.

Recipe from Good Food magazine, May 2021

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.38 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now