- Serves4
- Cook time20 minute
- Prep time25 minute, + cooling time
Smoky, sweet, and irresistibly creamy, this charred yellow nectarine salad with burrata is a match made in flavour heaven - the kind of dish that turns simple ingredients into a summer masterpiece.
Ingredients
- 200g green beans, trimmed
- 2 yellow nectarines, stoned, cut into thick wedges
- 1 tbs extra virgin olive oil
- 120g pkt Coles Australian 4 Leaf Salad
- 1 Lebanese cucumber, sliced into ribbons
- 125g raspberries
- 150g burrata or fresh mozzarella, drained
- 1/4 cup (35g) hazelnuts, chopped
Basil & spring onion dressing
- 2 spring onions
- 2 tbs chopped basil
- 1/4 cup (60ml) sherry vinegar
- 2 tbs extra virgin olive oil
- 1 tbs honey
Nutritional information
Nutritional analysis is an estimate only and uses Coles branded products where possible. It excludes 'to serve' and 'serve with' suggestions. Check ingredient labels to ensure they meet your specific dietary needs and consult a health professional before changing your diet. See dietary information for more details. Percentage daily intake information is calculated based on an average adult energy intake of 8700kJs.
Method
Step 1
Cook the beans in a saucepan of boiling water for 2-3 mins or until bright green and tender. Refresh under cold water and drain well.
Step 2
To make the basil and spring onion dressing, heat a barbecue grill or chargrill on medium-high. Cook spring onions for 3-4 mins each side or until charred. Transfer to a plate and cool slightly. Finely chop spring onion and place in a jug with the basil, vinegar, oil and honey. Season. Whisk to combine.
Step 3
Drizzle nectarine with oil. Cook on the grill for 2-3 mins or until charred. Set aside for 5 mins to cool slightly.
Step 4
Arrange the beans, salad leaves, cucumber, raspberries, nectarine and burrata or mozzarella on a serving platter. Season. Sprinkle with hazelnut and drizzle with the dressing. Serve with the remaining dressing.
Recipe tip
For grilling, choose firm nectarines – they hold their shape better when cooked.
To freeze stone fruit, peel, slice and place on baking paper in an airtight container in the freezer for up to 6 months. Add straight to smoothies.
If you enjoyed this salad, try our peach salad. Fresh and sweet, it pairs juicy peaches with rocket, lettuce, walnuts, cranberries and crumbled fetta for an easy no-cook summer dish.
Charred yellow nectarine salad with burrata
- Serves4
- Cook time20 minute
- Prep time25 minute, + cooling time
Ingredients
- 200g green beans, trimmed
- 2 yellow nectarines, stoned, cut into thick wedges
- 1 tbs extra virgin olive oil
- 120g pkt Coles Australian 4 Leaf Salad
- 1 Lebanese cucumber, sliced into ribbons
- 125g raspberries
- 150g burrata or fresh mozzarella, drained
- 1/4 cup (35g) hazelnuts, chopped
Basil & spring onion dressing
- 2 spring onions
- 2 tbs chopped basil
- 1/4 cup (60ml) sherry vinegar
- 2 tbs extra virgin olive oil
- 1 tbs honey
Method
Step 1
Cook the beans in a saucepan of boiling water for 2-3 mins or until bright green and tender. Refresh under cold water and drain well.
Step 2
To make the basil and spring onion dressing, heat a barbecue grill or chargrill on medium-high. Cook spring onions for 3-4 mins each side or until charred. Transfer to a plate and cool slightly. Finely chop spring onion and place in a jug with the basil, vinegar, oil and honey. Season. Whisk to combine.
Step 3
Drizzle nectarine with oil. Cook on the grill for 2-3 mins or until charred. Set aside for 5 mins to cool slightly.
Step 4
Arrange the beans, salad leaves, cucumber, raspberries, nectarine and burrata or mozzarella on a serving platter. Season. Sprinkle with hazelnut and drizzle with the dressing. Serve with the remaining dressing.