Burrata and Prosciutto Salad

Heat grill. Cut ciabatta roll lengthways. Place ciabatta roll on a baking tray. Drizzle the roll with a little olive oil and sprinkle with salt. Place in the grill for 5-7 minutes (see tip) until golden and crispy, checking often to prevent burning. Alternatively pop the cut roll into a toaster.

Cut cherry tomatoes in half. Pick basil & flatleaf parsley leaves, discard stems. Slice nectarine into wedges.

In a blender or jug, add the basil & flatleaf parsley, honey/lemon juice, ⅓ cup of olive oil. Blend for 30 seconds until oil has emulsified but there is still some chunks of herbs. Taste and add salt and pepper if required.

On a serving plates, arrange the rocket, cherry tomatoes, nectarine wedges and prosciutto slices. Break up the burrata and divide between serving plates. Pour over dressing. Slice the crispy ciabatta roll and serve alongside the salad.

Heat grill. Cut ciabatta roll lengthways. Place ciabatta roll on a baking tray. Drizzle the roll with a little olive oil and sprinkle with salt. Place in the grill for 5-7 minutes (see tip) until golden and crispy, checking often to prevent burning. Alternatively pop the cut roll into a toaster.

Cut cherry tomatoes in half. Pick basil & flatleaf parsley leaves, discard stems. Slice nectarine into wedges.

In a blender or jug, add the basil & flatleaf parsley, honey/lemon juice, ⅓ cup of olive oil. Blend for 30 seconds until oil has emulsified but there is still some chunks of herbs. Taste and add salt and pepper if required.

On a serving plates, arrange the rocket, cherry tomatoes, nectarine wedges and prosciutto slices. Break up the burrata and divide between serving plates. Pour over dressing. Slice the crispy ciabatta roll and serve alongside the salad.

Heat grill. Cut ciabatta roll lengthways. Place ciabatta roll on a baking tray. Drizzle the roll with a little olive oil and sprinkle with salt. Place in the grill for 5-7 minutes (see tip) until golden and crispy, checking often to prevent burning. Alternatively pop the cut roll into a toaster.

Cut cherry tomatoes in half. Pick basil & flatleaf parsley leaves, discard stems. Slice nectarine into wedges.

In a blender or jug, add the basil & flatleaf parsley, honey/lemon juice, ⅓ cup of olive oil. Blend for 30 seconds until oil has emulsified but there is still some chunks of herbs. Taste and add salt and pepper if required.

On a serving plates, arrange the rocket, cherry tomatoes, nectarine wedges and prosciutto slices. Break up the burrata and divide between serving plates. Pour over dressing. Slice the crispy ciabatta roll and serve alongside the salad.

Heat grill. Cut ciabatta roll lengthways. Place ciabatta roll on a baking tray. Drizzle the roll with a little olive oil and sprinkle with salt. Place in the grill for 5-7 minutes (see tip) until golden and crispy, checking often to prevent burning. Alternatively pop the cut roll into a toaster.

Cut cherry tomatoes in half. Pick basil & flatleaf parsley leaves, discard stems. Slice nectarine into wedges.

In a blender or jug, add the basil & flatleaf parsley, honey/lemon juice, ⅓ cup of olive oil. Blend for 30 seconds until oil has emulsified but there is still some chunks of herbs. Taste and add salt and pepper if required.

On a serving plates, arrange the rocket, cherry tomatoes, nectarine wedges and prosciutto slices. Break up the burrata and divide between serving plates. Pour over dressing. Slice the crispy ciabatta roll and serve alongside the salad.

Heat grill. Cut ciabatta roll lengthways. Place ciabatta roll on a baking tray. Drizzle the roll with a little olive oil and sprinkle with salt. Place in the grill for 5-7 minutes (see tip) until golden and crispy, checking often to prevent burning. Alternatively pop the cut roll into a toaster.

Cut cherry tomatoes in half. Pick basil & flatleaf parsley leaves, discard stems. Slice nectarine into wedges.

In a blender or jug, add the basil & flatleaf parsley, honey/lemon juice, ⅓ cup of olive oil. Blend for 30 seconds until oil has emulsified but there is still some chunks of herbs. Taste and add salt and pepper if required.

On a serving plates, arrange the rocket, cherry tomatoes, nectarine wedges and prosciutto slices. Break up the burrata and divide between serving plates. Pour over dressing. Slice the crispy ciabatta roll and serve alongside the salad.

Heat grill. Cut ciabatta roll lengthways. Place ciabatta roll on a baking tray. Drizzle the roll with a little olive oil and sprinkle with salt. Place in the grill for 5-7 minutes (see tip) until golden and crispy, checking often to prevent burning. Alternatively pop the cut roll into a toaster.

Cut cherry tomatoes in half. Pick basil & flatleaf parsley leaves, discard stems. Slice nectarine into wedges.

In a blender or jug, add the basil & flatleaf parsley, honey/lemon juice, ⅓ cup of olive oil. Blend for 30 seconds until oil has emulsified but there is still some chunks of herbs. Taste and add salt and pepper if required.

On a serving plates, arrange the rocket, cherry tomatoes, nectarine wedges and prosciutto slices. Break up the burrata and divide between serving plates. Pour over dressing. Slice the crispy ciabatta roll and serve alongside the salad.