Preparation time is 15minutes
Cook time is 5minutes
Total time is 20minutes
Serve is for 8 people
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
8
- 1/3 cup extra virgin olive oil
- 300grams leftover leg ham, finely chopped
- 125grams blackberries
- 2tablespoons white wine vinegar
- 1teaspoons maple syrup
- 1 bunch basil, leaves removed
- 3 white peaches, cut into thin wedges
- 60grams baby rocket
- 2 tubs burrata, drained
- 2tablespoons pistachio kernels, toasted, coarsely chopped
Description
A delightful blend of juicy peaches, creamy burrata and crispy ham crumble, all tossed in a tangy vinaigrette, this salad is the perfect way to give your holiday leftovers a delicious twist.
Instruction tip
Use-it-up tip:Any leftover stone fruit can be used in this recipe, such as mangoes or nectarines.
Method
Step 1 of 4
Heat 1 tbs oil in a large non-stick frying pan over medium-high heat. Add ham and cook, stirring often, for 4 minutes or until golden and crisp.
Step 2 of 4
Slice half of the blackberries in half. Place the whole and halved blackberries in a small bowl. Add 2 tsp vinegar. Stir to coat. Set aside for 10 minutes. Drain.
Step 3 of 4
Process maple syrup, half of the basil, remaining oil and remaining vinegar until smooth. Season.
Step 4 of 4
Arrange peach, rocket and burrata on a large serving plate. Sprinkle with pistachio, ham and remaining basil. Drizzle with dressing.
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