Devoted to food and dedicated to spreading the love, our new weekly columnist and East London local, Manon Steyaert conjures up the hills of Italy with the sugary juices of nectarine and the earthy taste of rosemary croutons, all tied together with a creamy burrata.
Zingy nectarine burrata salad
- 2 thick slices of sourdough bread
- ?1 tps of dried rosemary
- 2 tbs of olive oil
- Salt + Pepper
- 4 tomatoes
- 2 nectarines (peaches or apricots)
- 1 buratta
- 4 slices of Parma ham
- Few pea shoot leaves
- 2 tbs of balsamic vinegar
- 1tbs of honey? few sprigs of Greek basil
- Start by turning on the oven at 180 degrees’ fan to roast the rosemary croutons. Cut up the sourdough bread into bite size cubes and place into an oven proof dish. Then add in the olive oil, rosemary and a few flakes of sea salt, then place pop in the oven for 15 minutes until the bread is nice and golden.
- Cut up your tomatoes into bite size chunks, making all the ingredients around the same size, this will marinate them better on the plate.
- ?Tear the burrata and parma ham into pieces and set to the side, then start to cut your nectarines into crescent like chunks, make sure to be careful when pulling them off the stone as will be easier to fry if in one piece.
- Place a non stick pan onto medium heat and let it heat up before adding in the nectarine chunks.
- Once the pan is hot place the nectarine pieces in without any olive oil, this will create a better colouring on the flesh. Once both sides are lightly cooked and they are sticking to the pan add in the balsamic vinegar and toss a few times to mix it all together.
- Once the balsamic vinegar has slightly reduced add in the honey, salt and pepper and fry for another minute.
- Arrange the Parma ham and then pea shoot leaves on the plate, then add the tomatoes and burrata. The key is balance on the plate and equally spacing out each ingredient.
- Make sure to drizzle more olive oil and balsamic vinegar once all is on the plate and sprinkle on the basil leaves.