Ingredients
2 ripe peaches, halved and pitted
2 nectarines, sliced
120 g wild rocket (arugula)
1 large cucumber, shaved into ribbons
1 cup cherry tomatoes, halved
2 balls fresh burrata
1/4 cup flaked almonds, lightly toasted
Fresh mint leaves
Micro herbs (optional)
Cracked black pepper, to taste
Basil Oil
1 cup fresh basil leaves
1/2 cup extra virgin olive oil
Pinch of salt
Finishing
Fresh lime wedges
Instructions
Preheat a grill pan or barbecue to medium-high heat. Lightly brush peach halves with olive oil and grill for 2–3 minutes per side until caramelized with grill marks. Set aside and slice once cooled slightly.
Prepare the basil oil by blending basil leaves, olive oil, and salt until smooth and vibrant green. Set aside.
Arrange wild rocket on a large serving platter or individual plates. Layer cucumber ribbons, cherry tomatoes, grilled peaches, and fresh nectarine slices evenly over the greens.
Tear burrata gently into soft clouds and place over the salad.
Drizzle generously with basil oil and finish with a squeeze of fresh lime juice.
Scatter toasted flaked almonds, mint leaves, micro herbs, and cracked black pepper over the top just before serving.