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Charred peach and mozzarella salad
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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.