Peaches have been on-point this season. I haven't had a good peach for so long until recently and had almost forgotten how damn good they are when they're plump, juicy and bursting with flavour. I bought way too many of these amazing peaches and needed to use the last of them, which was my inspiration for throwing together this 'peach' of a meal for lunch.
This is one of those delicious and super flexible recipes that can be a meal on its own or served as a side to a pork dish, or alongside a salumi plate for a long lunch. If peaches aren't around, or at their best, substitute for nectarines. They are perfect in this recipe too.
Get yourself a big flat platter and get ready to enjoy this summery deliciousness!
This recipe will serve 2 as a meal on its own, or 4-6 as a side.
4 peaches, halved and seeds removed
olive oil spray
2-3 tablespoons, lemon thyme, remove leaves from sprigs
2 tablespoons, white balsamic vinegar
2 tablespoons, lemon olive oil
1 cup of rocket or baby spinach
Salt and pepper to season
1. Scatter a platter with the rocket and put to the side.
2. Heat a griddle pan or BBQ grill to a medium-high heat. When heated, spray with olive oil. Place peaches on the surface of the griddle pan, rounded skin side down first for a minute to alllow them to begin cooking. After a minute, turn the peaches, flat cut side down, on to the surface of the griddle and leave them to cook for a minute, or until light charred lines form in the flesh. Turn off heat and remove the peaches, placing them on the platter of rocket.
NOTE: If using a BBQ do NOT spray the olive oil onto the grill. Instead spray it directly onto the peaches BEFORE putting them onto the grill to cook.
3. Drain the burrata and place in gently in the centre of the platter.
4. Drizzle the peaches and burrata with the lemon olive oil and white balsamic vinegar. Season the burrata to taste. Serve and enjoy!
SERVING ALTERNATIVE This salad works perfectly with cured meat. Add slices of prosciutto to take it to a new level of deliciousness and a more hearty meal of its own.
If you're serving the Grilled Peaches with Burrata as a meal on their own, grab a bottle of viognier. This wine works exceptionally well with peaches, and even nectarines, as it has a light (not sweet) fruit palate. I'm a huge fan of a good viognier and recommend you definitely give them a go if you haven't already.
If you add prosciutto to the dish, or end up serving it as a side to a lush pork dish, consider serving a pinot gris, as this will work well with the addition of meat.
NOTE both wine varieties are now linked to examples on Dan Murphy's to help you with your wine selections!
Follow @tippleandfodder on Instagram for more inspiration to tickle your tastebuds.
If you have any variations or recipes you'd like me to feature, please pop onto Instagram and follow @tippleandfodder to leave suggestions on my posts, or send me an email letting me know what recipe you'd love to see on the blog.
Follow me on Instagram and Facebook for recipes, dinner parties and as I eat my way around Sydney's Inner West and beyond! All Blog previews will be advertised via Instagram.
For all enquires please email: firstname.lastname@example.org