Grilled corn, peach, tomato & burrata salad

Name: Grilled corn, peach, tomato & burrata salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Ingredients: 4 Essential Sweetcorn cobs; 4 ripe peaches, halved and stones removed; 120 ml extra virgin olive oil, plus about 4 tbsp extra; 2 medium slices sourdough bread; 25 g pack basil, leaves only; 500 g mixed tomatoes (a mix of baby golden, baby plum and Red Choice works well); 3 packs No.1 Burrata, drained; 1 tbsp red wine vinegar; 1 tsp clear honey

A riot of colour and so much flavour – once you’ve made this for a barbecue, it will be on the menu all summer.

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2 of your 5 a day

Serves8
CourseSide
Prepare20 mins
Cook15 mins
Total time35 mins

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Ingredients

4 Essential Sweetcorn cobs
4 ripe peaches, halved and stones removed
120ml extra virgin olive oil, plus about 4 tbsp extra
2 medium slices sourdough bread
25g pack basil, leaves only
500g mixed tomatoes (a mix of baby golden, baby plum and Red Choice works well)
3 packs No.1 Burrata, drained
1 tbsp red wine vinegar
1 tsp clear honey

Method

Prepare the barbecue for direct grilling. Drizzle the sweetcorn and peaches with 2 tbsp oil and drizzle the bread with another 1 tbsp. Blend or process ½ the basil with 120ml oil, scraping down the sides as needed until smooth. Season and set aside.
Put the sweetcorn over the hot to medium-hot part of the barbecue. Cook for 8-10 minutes, turning often, until tender and charred. Add the bread to the hottest area – move to the medium part if it starts to catch – and grill for 1-2 minutes on each side, until toasted. Do the same with the peaches, grilling cut-side down at first, until charred and starting to soften, about 3-4 minutes each side.
Cut the tomatoes into bitesized chunks, removing any tough cores. Spread over a large platter and season. Roughly tear the burrata over the dish, then tear the sourdough into bitesized croutons. Cut the peaches into wedges. Strip the charred kernels from the corn and scatter them over the salad. Drizzle over the basil oil, red wine vinegar and honey. Scatter with the remaining basil leaves and serve.

Cook’s tip

This recipe is easily adaptable – you can swap the burrata for mozzarella, the peaches for most other summer fruits (fresh cherries, strawberries, grilled melon) or use flatbreads in place of the sourdough.