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Grilled corn, peach, tomato & burrata salad

Grilled corn, peach, tomato & burrata salad

By Khaled Al Masri
20’ Prep time
15’ Cook time
35’ Total time
451 Calories
8 Serving

Summary

A riot of colour and so much flavour – once you’ve made this for a barbecue, it will be on the menu all summer.
Khaled Al Masri 0 Followers

Step by Step

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Step 1

Prepare the barbecue for direct grilling. Drizzle the sweetcorn and peaches with 2 tbsp oil and drizzle the bread with another 1 tbsp. Blend or process ½ the basil with 120ml oil, scraping down the sides as needed until smooth. Season and set aside.
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Step 2

Put the sweetcorn over the hot to medium-hot part of the barbecue. Cook for 8-10 minutes, turning often, until tender and charred. Add the bread to the hottest area – move to the medium part if it starts to catch – and grill for 1-2 minutes on each side, until toasted. Do the same with the peaches, grilling cut-side down at first, until charred and starting to soften, about 3-4 minutes each side.
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Step 3

Cut the tomatoes into bitesized chunks, removing any tough cores. Spread over a large platter and season. Roughly tear the burrata over the dish, then tear the sourdough into bitesized croutons. Cut the peaches into wedges. Strip the charred kernels from the corn and scatter them over the salad. Drizzle over the basil oil, red wine vinegar and honey. Scatter with the remaining basil leaves and serve.

Ingredient

  • Clear honey
    Clear honey
    1 tsp
  • Basil
    Basil
    25 grams
  • Red wine vinegar
    Red wine vinegar
    1 tbsp
  • Extra virgin olive oil
    Extra virgin olive oil
    120 mls
  • Sourdough bread
    Sourdough bread
    2
  • Ripe peaches
    Ripe peaches
    4
  • Mixed tomatoes
    Mixed tomatoes
    500 grams
  • Essential sweetcorn cobs
    Essential sweetcorn cobs
    4
  • No.1 burrata
    No.1 burrata
    3
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