This is a gloriously summery chopped salad that's perfect for when the sun is shining. Or when it's not. Give it a go.
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Serves
4
Mint
Peach
Burrata
Mixed Grain Pouch
Tenderstem Broccoli
Parma Ham
Rocket
Balsamic Vinegar
Honey
Olive Oil
Salt
Serves
4
Mint
Peach
Burrata
Mixed Grain Pouch
Tenderstem Broccoli
Parma Ham
Rocket
Balsamic Vinegar
Honey
Olive Oil
Salt
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Step 1.
Pick the mint leaves. Cut the peaches in half and discard the pits. Cook the grains following pack instructions and set aside to cool.
Step 2.
Add the broccoli to a pan of boiling water and cook for 2 mins, then drain and run under cold water.
Step 3.
Put the broccoli, mint and Parma ham on a chopping board and chop everything into rough chunks. Add the peaches to the board and chop again, until the peaches are also in rough chunks. Tip everything into a bowl, along with the rocket and mixed grains.
Step 4.
Combine the olive oil, balsamic, honey and a pinch of salt in a separate bowl. Mix well, then add to the other bowl.
Step 5.
Stir well and then top your salad with a ball of burrata before slicing it open. Mix the cheese around a bit and serve!
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Notes (2)
M
Matthea S.
5 months ago
Really nice - made it twice and learnt not to use over ripe peaches because it gets soggy!
K
Kristi S.
5 months ago
Gets soggy fast but the flavours are really nice!
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