Save to your scrapbook
Charred peach and mozzarella salad
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
Salty preserved lemons, sweet peaches and creamy mozzarella make a heavenly combination.
2 black garlic cloves
2 tbsp extra virgin olive oil
½ essential lemon, juice
1 preserved lemon, pulp discarded, finely sliced
2 peaches, cut into thick wedges
2 slices crusty white bread or sourdough (about 100g)
125g essential mozzarella (or burrata), torn into bite-sized pieces
1 tsp pul biber
1. In a large bowl, mash the black garlic with 1½ tbsp oil, then stir in the lemon juice and preserved lemon. Season and set aside.
2. Heat a griddle pan over a high heat. Brush the peaches with the remaining ½ tbsp oil, then cook for 2-3 minutes on each side until tender and charred; set aside. Griddle the bread slices on both sides for 1-2 minutes until crisp, then tear into bite-sized chunks.
3. Add the bread and rocket to the bowl of dressing; toss to combine. Divide the salad between 2 plates, layering in the peach wedges and mozzarella (or burrata) as you do. Sprinkle over the pul biber and serve immediately.
This recipe first appeared in Waitrose & Partners Food, August 2019 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in July 2019.
Average user rating