Grilled peach salad with burrata & green peppercorns - Breathe Magazine Australia
Grilled peach salad with burrata and green peppercorns: A summer showstopper that transforms simple ingredients into a sophisticated dish. Perfect for entertaining or a special meal.
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Cooking tools:
- Grill
- Griddle
- Mortar and pestle
- Parchment paper
- Aluminum foil
- Pastry brush
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Serving platter
Ingredients
- 6–8 firm ripe freestone peaches
- 1 tablespoon extra virgin olive oil, plus extra for finishing
- 1 bruised garlic clove
- 1 teaspoon green peppercorns, chopped
- 2 teaspoons white wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- ¼ teaspoon salt flakes
- 2–3 burrata balls, about 120 g each, drained
- ¼ cup loosely packed mint leaves
- 2 tablespoons finely sliced chives
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