Outdoor Cooking, Sides
Nectarine & Burrata Salad with Charred Lemon Dressing
Recipe by mob
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This dish is a creamy burrata, smoky sweet nectarine, and a zingy fresh lemon dressing to complement those smokey sweet flavours. This is summer on a platter.
Tip: Sumac is sprinkled on top for an extra bit of tang, if you can’t find any, omit or substitute an extra squeeze of lemon.
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- 6 nectarines, halved and stoned, cut into wedges
- 1 tbsp olive oil, divided
- 2 flatbreads
- 1 tbsp dried oregano
- 2 lemons, halved
- 2 courgettes, trimmed and shaved into ribbons
- 20g bunch of mint
- 1 x 125g approx. Burrata, drained
Dressing
- 2 preserved lemons
- 5 tbsp olive oil
- 1 tbsp honey
- Salt and ground black pepper, as desired
- 1 tsp sumac, optional
Utensils
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Step 1
To install the grill plate, position it flat on top of the heating element and gently press down until it sits into place, then close the lid.
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Step 2
Turn dial to GRILL. Set temperature to HI and set time to 8 minutes. Select START/STOP to begin preheating (preheating will take approx. 6 minutes).
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Step 3
While unit is preheating, drizzle nectarines with ½ tablespoon olive oil. Lightly drizzle remaining olive oil onto the flatbreads and sprinkle the oregano on top.
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Step 4
When unit beeps to signify it has preheated and “ADD FOOD” is displayed, open lid and place the nectarines and lemon halves onto the grill then close lid.
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Step 5
When 3 minutes remain, open lid and remove nectarines and lemons. Add flatbreads to grill plate then close lid and cook for 3 minutes or until crispy.
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Step 6
While flatbreads are cooking, make the dressing. Finely chop the 2 preserved lemons the place in medium bowl. Add in honey, 5 tablespoons olive oil, salt, and pepper. Squeeze in the juice of the charred lemon.
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Step 7
When flatbread is done cooking, open lid and remove. In a large bowl, add courgettes and nectarines. Tear the bread into pieces and add them to the bowl. Pick the mint leaves and add ¾ into the bowl. Drizzle three-quarters of the dressing over and give everything a good toss.
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Step 8
Plate the nectarine panzanella onto a large serving dish. Top with scoops of burrata and garnish with the remaining mint, dressing and a sprinkle of sumac (if using).
