Grilled peach and burrata salad with Jason's Hill Sauvignon Blanc

Serves: 4 | Prep Time: 15 minutes | Cook Time: 8 minutes

Ingredients for the Salad

• 3 ripe but firm peaches, halved and pitted
• 2 tbsp olive oil
• 150g fresh rocket (arugula)
• 2 balls (250g) fresh burrata
• 80g prosciutto (optional)
• ¼ cup toasted almonds, roughly chopped
• 2 tbsp fresh basil leaves
• Freshly ground black pepper
• Flaky sea salt

Ingredients for the Honey Balsamic Dressing

• 3 tbsp extra virgin olive oil
• 1½ tbsp balsamic vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard
• 1 small garlic clove, finely grated
• Pinch of salt
• Freshly cracked black pepper

Method

1. Prepare the Dressing

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and black pepper until smooth and well combined. Set aside to allow the flavours to develop.

2. Grill the Peaches

Brush the peach halves lightly with olive oil.

Heat a grill pan or braai to medium-high heat. Place the peaches cut-side down and grill for 3–4 minutes until beautiful char marks appear. Turn and grill for another 2–3 minutes until just tender but still holding their shape.

Allow to cool slightly before slicing each half into wedges.

3. Assemble the Salad

• Arrange the rocket across a large serving platter.
• Scatter the grilled peach wedges over the leaves.
• Tear the burrata into generous pieces and place throughout the salad.
• Drape the prosciutto between the peaches (if using).
• Sprinkle over the toasted almonds and fresh basil leaves.

4. Finish

Drizzle generously with the honey balsamic dressing.

Season with flaky sea salt and freshly cracked black pepper just before serving.

Serve immediately while the peaches are still slightly warm for the perfect contrast with the cool, creamy burrata.