Grilled nectarine & burrata salad

Showcase nectarines at their best in the springtime with a stunning salad. With crunchy candied pecans and creamy burrata, it’s full of texture

  • Prep:10 mins
    Cook:10 mins
  • Serves 4

Nutrition per serving

  • kcal 510
  • fat 41g
  • saturates 16g
  • carbs 24g
  • sugars 0g
  • fibre 3g
  • protein 9g
  • salt 0.4g


  • 15g unsalted butter
  • 2 tbsp caster sugar
  • 50g whole pecans
  • 3 ripe nectarines, stoned and cut into eighths lengthways
  • 4 tbsp extra virgin olive oil, plus extra for brushing
  • 2 tbsp balsamic vinegar
  • 1 tsp honey
  • 2 x 100g balls of burrata or vegetarian alternative
  • 70g rocket
  • bunch of basil leaves, roughly torn
  • pinch of chilli flakes


  1. Heat the butter and sugar in a small frying pan over a medium heat until the butter has melted. Add the pecans and stir to coat in the buttery sugar. Continue to cook for about 5 mins, stirring until the pecans are crisp and caramelised. Tip out onto a sheet of baking parchment and leave to cool. Once cooled, roughly chop and set aside.

  2. Heat a griddle pan over a high heat and generously brush the nectarine slices with some olive oil. Griddle for 1-2 mins on each side until charred and caramelised. Remove to a serving platter and set aside.

  3. Whisk the 4 tbsp olive oil, vinegar and honey together with some seasoning to make a dressing.

  4. Nestle the balls of burrata in amongst the nectarines and slice open, then arrange the rocket and basil around them. Drizzle over the dressing, scatter with the pecans and sprinkle with a pinch of chilli flakes to serve.

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