Name: Balsamic Nectarines & Burratta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 80 g Rocket leaves; Handful of torn basil leaves; 4 Nectarines; 1 tsp Olive oil; 10 g Madhūka Nibs; 2 Burrata balls; 100 g Pecan nuts or walnuts (or a mix); 30 g Unsalted butter; 3 tbsp Golden caster sugar; 1 tbsp Madhūka Powder; 1 tbsp Honey; 1 tsp Balsamic vinegar; 1 tbsp Olive oil; 1 tsp Madhūka Powder; Salt, pepper and chilli flakes to season

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Balsamic Nectarines & Burratta

The Madhūka coated nuts take this amazing salad recipe to another level. Courtesy of @platedbynils.

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Prep Time 10

Cook Time 5

Total Time 15

Servings 8

Ingredients

For the salad

80 g Rocket leaves
Handful of torn basil leaves
4 Nectarines
1 tsp Olive oil
10 g Madhūka Nibs
2 Burrata balls

For the caramelised nuts

100 g Pecan nuts or walnuts (or a mix)
30 g Unsalted butter
3 tbsp Golden caster sugar
1 tbsp Madhūka Powder

For the dressing

1 tbsp Honey
1 tsp Balsamic vinegar
1 tbsp Olive oil
1 tsp Madhūka Powder
Salt, pepper and chilli flakes to season

Instructions

Mix together the rocket and basil leaves and assemble on a plate. Place the two burrata balls on top.
Cut the nectarines into wedge-shaped slices and brush with olive oil a small amount of olive oil. Grill each side on a griddle pan until lightly charred. Place the nectarine slices on the plate around the burrata balls.
Melt the butter with the sugar and the Madhūka powder. Once properly mixed add the nuts and let them cook for 5 minutes, stirring frequently. Then spread over parchment paper to cool before chopping into rough pieces. Toss in the Madhūka nibs before add the mixtures on top of the nectarines.
Finally, mix together all the dressing ingredients in a bowl and, when ready to serve, drizzle on top of the plate.