Showcase nectarines at their best in the springtime with a stunning salad. With crunchy candied pecans and creamy burrata, it’s full of texture
Prep:10 mins
15g unsalted butter2 tbsp caster sugar50g whole pecans3 ripe nectarines, stoned and cut into eighths lengthways4 tbsp extra virgin olive oil, plus extra for brushing2 tbsp balsamic vinegar1 tsp honey2 x 100g balls of burrata or vegetarian alternative70g rocketbunch of basil leaves, roughly tornpinch of chilli flakes
STEP 1Heat the butter and sugar in a small frying pan over a medium heat until the butter has melted. Add the pecans and stir to coat in the buttery sugar. Continue to cook for about 5 mins, stirring until the pecans are crisp and caramelised. Tip out onto a sheet of baking parchment and leave to cool. Once cooled, roughly chop and set aside.STEP 2Heat a griddle pan over a high heat and generously brush the nectarine slices with some olive oil. Griddle for 1-2 mins on each side until charred and caramelised. Remove to a serving platter and set aside.STEP 3Whisk the 4 tbsp olive oil, vinegar and honey together with some seasoning to make a dressing.STEP 4Nestle the balls of burrata in amongst the nectarines and slice open, then arrange the rocket and basil around them. Drizzle over the dressing, scatter with the pecans and sprinkle with a pinch of chilli flakes to serve.
