Summer Rocket Salad with Pesto Rosso, Grilled Peach & Burrata

Preparation time

15 min

Cooking time

30 min

Dietary preference

Vegetarian

Difficulty

Easy

Region

Servings

2

A vibrant summer salad featuring grilled peaches, creamy burrata, crispy pancetta and our Bertolli Pesto Rosso. Finished with roasted cherry tomatoes, toasted pine nuts, fresh basil and a hint of chilli for a perfect balance of sweetness, freshness, spice and savoury flavour.

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In this recipe

Preparation

  1. Toast the pine nuts
    Toast the pine nuts in a frying pan over a low heat with a small drizzle of olive oil until golden brown. Be careful, as they colour very quickly. Set aside.
  2. Grill the peaches
    Cut the peaches into wedges and remove the stones. Drizzle with olive oil and honey.Grill in a hot griddle pan or on the barbecue until lightly caramelised with attractive charred grill marks.
  3. Assemble the salad
    Arrange the rocket on a large serving platter or shallow salad bowl. Place the burrata in the centre and scatter the roasted cherry tomatoes around it.Add the grilled peach wedges, crispy pancetta and toasted pine nuts. Spoon the Bertolli Pesto Rosso over and around the salad.

    Finish with fresh basil, lemon zest, sea salt and freshly ground black pepper.

  4. Serve
    Serve immediately while the burrata is still creamy and the warm peaches complement the sweet tomatoes and peppery rocket.For an extra touch of flavour and shine, drizzle a little honey and extra virgin olive oil over the burrata before serving.

Buon appetito!

Ingredients

  • 6 tbsp Bertolli Pesto Rosso
  • 100g rocket
  • 2 ripe peaches
  • 1 large burrata (removed from the fridge 30 minutes before serving)
  • 200g cherry tomatoes (red, yellow or a mix of both)
  • 80g pancetta
  • 25g pine nuts
  • 1 small red chilli, finely sliced (to taste)
  • Zest of 1 unwaxed lemon
  • 2 tbsp honey
  • Handful of fresh basil leaves
  • Extra virgin olive oil
  • Sea salt and freshly ground black pepper
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