A superb Al Fresco lunch. Grilling peaches caramelises the natural sugars in the fruit and enhances the flavours. It's perfect served with silky-smooth burrata, however, cubes of salty halloumi are a delicious alternative.
Main INGREDIENTS
- Fruit
Ingredients
Method
Ingredients
- 1 head of broccoli
- Juice of 1 lemon
- Salt and freshly ground black pepper
- Bulgur wheat or couscous, cooked
- Olive oil
- 2 peaches, halved
- 2 nectarines, halved
- 4 apricots, halved
- 30ml honey
- 2 x burrata balls or halloumi blocks
- 12 slices coppa ham or charcuterie of your choice (optional)
- 8 breadsticks
- Balsamic vinegar, to serve
- Watercress or rocket, to serve
-
Method
-
1Allow a casserole of water to come to the boil. Place the broccoli in the water for 30 seconds until bright green. Remove and place into ice-cold water.
-
2Cut the broccoli into bite-sized pieces and place in a blender. Blend until ‘riced’.
-
3Stir lemon juice, salt, and pepper through the riced broccoli, toss with cooked bulgur wheat or couscous and a good drizzle of olive oil and set aside.
-
4Place a Le Creuset 32cm Classic Rectangular Grill over medium heat. Brush the stone fruits with honey and olive oil.
-
5Once hot, place the stone fruit, cut side down, onto the grill. Grill for 2 minutes on either side and remove.
-
6Drizzle the burrata with olive oil, salt, and pepper. Serve with the grilled stone fruits (drizzled with a bit of balsamic vinegar) and enjoy with coppa ham, breadsticks, and broccoli salad. Serve with fresh watercress or rocket.
