PEACH PANZANELLA

serves 4

time 30 mins

vibe Not too tricky

 

nice on the side

Barbecued meats or veggies

 

salad party?

Serve with Red Pepper & Bavette

(see page 159) and/or Brown

Butter Greens (see page 172)

 

Fennel Croutons (see page 23)

4–6 peaches, depending on

size (or nectarines)

olive oil

200g (7oz) watercress or

rocket

1 small bunch (about 30g/1oz)

flat leaf parsley

1 small bunch (about 30g/1oz)

basil

2 or 3 × 125g (4½oz) balls of

burrata cheese – or use

mozzarella if you’re feeling

less fancy!

salt and pepper

DRESSING

Salsa Verde (see page 17)

or Lemon & Olive Oil (see

page 16)

TOPPERS

50g (1¾oz) pickled red onion

(see page 23), optional

a few of the herb leaves

(see above)

 

used a really big burrata here, but you can definitely use 2–3

smaller balls and snuggle them down the length of the salad. You

can also skip charring the peaches if you want to go for a fresher

take on this!

subs Make sure your burrata (or mozzarella) is vegetarian.

VE Omit the burrata.

get ahead Make the croutons and the dressing in advance.

Make the pickled red onion in advance, if using.

 

1] Pickle the red onion, if using. Meanwhile, make the croutons, and

blitz or whisk up your chosen dressing.

2] Heat a griddle pan over a high heat. Slice each peach (or

nectarine) in half and remove the stone, then cut the halves into

wedges. Brush with a little oil, add to the hot pan and griddle for

2–3 minutes on each side. Transfer to a large mixing bowl. Add the

croutons along with the watercress or rocket. Pull the herb leaves

from the stems and add most of them to the bowl. Add half of the

dressing, then toss, taste and season with salt and pepper.

3] Transfer to a platter. Snuggle the burratas into the salad. Drizzle

with the remaining dressing. Top with the remaining herb leaves and,

if using, the pickled red onion, along with a big pinch of salt and crack

of black pepper.

 

This recipe is from Salads Are More Than Leaves by Elena Silcock