Griddled Peach & Lemon Pesto Almond Salad
When you're hosting, this dish will steal the show. Juicy griddled peaches, crunchy almonds, vibrant greens.... Lemon Pesto brightens every bite of this colourful and unforgettable dish.
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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.