A summery salad with a native twist, this Grilled Peach & Burrata Salad makes a wonderful addition to any festive event, featuring caramelised smokey peach with milky buratta cheese, seasoned with native Saltbush and Mountain Pepperleaf. 

Ingredients

2 firm yet ripe peaches. Slice into quarters and then eighths

1 tablespoon of vegetable oil

100g of burrata cheese. Must be removed from the brine and patted dry

50 sprigs or a handful of basil

1 tablespoon of Saltbush flakes and half a tablespoon Mountain Pepperleaf, to season

1 tablespoon of avocado oil

1 tablespoon of white balsamic vinegar

Method

Set your grill to medium - highs of 500-550 degrees F

On a baking sheet, carefully place your sliced peaches

Drizzle with vegetable oil (lightly), adding Saltbush and Mountain Pepperleaf

Place the baking sheet on the grill grates, waiting until they charr and are slightly soft to turn over

Transfer the grilled peaches to a platter

Gently tear your burrata cheese over the peaches, finish with basil leaves, a sprinkle of avocado oil and season with a pinch of Mountain Pepperleaf and Saltbush

Recipe by Melbourne Bush Food