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75p eachPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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.
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.
Typical values per serving when made using specific products in recipe
Energy | 1,871kJ/ 451kcals |
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Fat | 35g |
Saturated Fat | 12g |
Carbohydrates | 23g |
Sugars | 12g |
Fibre | 3g |
Protein | 8.8g |
Salt | 0.5g |
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