Confit tomato, grilled peach and stracciatella salad
This salad is full of sweet summery flavours and contrasting textures thanks to the silky confit tomatoes, charred peaches and crunchy sourdough croutons.
- Total:
Ingredients
- 2peaches, quartered and stoned
- oil, for cooking
- 1slice of sourdough
- 2handfuls of lamb's lettuce
- 1buffalo stracciatella
- 100g confit cherry tomatoes
- 1clove of garlic, grated to a paste
- ½lemon, juiced
- 1handful of chopped tarragon
- 4tbsp of Carapelli Extra Virgin Olive Oil
- 1tsp pul biber chilli flakes
- 2tsp honey
Instructions
Step 1
Light a barbecue for direct cooking or preheat a griddle pan over high heat for at least 5 minutesStep 2
Brush the peach quarters with neutral oil and cook cut side down for a few minutes or until nicely charred and softenedStep 3
Char the sourdough slices for 30 seconds or so each side, taking care not to burn the bread. Set aside to coolStep 4
Combine all the ingredients for the dressing in a clean lidded jar or bowl and shake or whisk to combineStep 5
Tear the sourdough into pieces and arrange on a platter with the salad leaves, peaches, and torn stracciatella. Top with confit tomatoes and the dressing, and serve