Griddled Peach & Lemon Pesto Almond Salad
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Prep Time
7 mins
Cook Time
4 mins
Serves
4
Ingredients
- 25g almonds, roughly chopped
- 4 just-ripe peaches or nectarines, halved, stone-removed and each cut into 8 wedges
- 150g mixed watercress, spinach & rocket leaves
- 150g pack Burrata, drained
- ½ 190 g jar Sacla’ Zesty Lemon Pesto
- 1 tablespoon olive oil
- Freshly ground black pepper
- Crusty bread to serve
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How to make the recipe
Step 1
Heat a griddle pan. When hot, lightly toast the almonds and transfer to a plate. Return the pan to the heat and add the peaches. Cook for 2 minutes each side, until they have good griddle marks.
Step 2
Mix together Zesty Lemon Pesto with the oil and 1 tablespoon water.
Step 3
Arrange the salad leaves on a large platter, add the peach slices and tear the Burrata into pieces. Drizzle over the Zesty Lemon Pesto and scatter with the almonds.
Step 4
Serve immediately with a good grind of black pepper and crusty bread.