Summer may officially be over, but I think we can keep it going with this delightful, fresh and tasty salad. Using peaches to add sweetness, contrasted with the powerful and pungent tarragon, all cooled down by a rich and creamy burrata. My favourite cheese!

Serves 2:

Prep & cook time: 20 mins

Ingredients:

• 2 x Peaches
• 100g x Stale Bread
• 1 x Garlic Clove
• 2 tsp x Olive Oil
• 1/2 x Red onion
• 1 tbsp x Red Wine Vinegar
• 80g Watercress
• 125g Burrata
• Small handful of Basil
• 1 stalk of Tarragon
• Handful of Almonds

Method

1. Heat the oven to 180 degrees. While the oven is heating, prep your croutons. Tear the stale bread into chunks. Crush the garlic clove with the back of a knife and put it all on a baking tray. Drizzle with 1tsp of olive oil and toss those babies to cover them in the garlicky oil. Pop into the oven for 15 mins. Check on them during this time, they may need a toss.
2. Chop 1/2 a red onion into fine slices. Place in a bowl and cover the red onion with the red wine vinegar. This slightly pickles it and takes that acidic bite away.
3. Slice the peaches. Griddle for roughly three minutes on each side – until you can see nice griddle lines.
4. It’s now time to plate up. Dress the plate with the watercress. Roughly tear the basil leaves and sprinkle over the watercress. Repeat with the tarragon leaves (ditch the stalk), however I recommend tearing the tarragon into smaller pieces. Once again, tear the burrata roughly. It’s very gooey in the middle, so it can get quite messy! Top with the grilled peaches, croutons and the almonds. Drizzle with olive oil and serve.
5. Now time for the good bit – dig in!

Do the kitchen dance

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