Name: Roast yellow peach and burrata salad with pomegranate dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tbsp olive oil; 4 yellow peaches (180gm each), halved, stones removed; 6 thyme sprigs, plus extra to serve; 2 tbsp roasted pistachio, coarsely chopped; burrata (200gm each); Pomegranate dressing; 90 ml extra-virgin olive oil; 25 ml lemon juice; 1 garlic clove, finely chopped; 2 tsp pomegranate molasses; 1½ tsp sumac; ½ tsp white wine vinegar

Almost like a savoury version of peaches and cream, a peach burrata salad balances stone fruit sweetness with rich, creamy burrata. It’s no wonder it’s a go-to summer salad recipe for The Tropic chef Guillaume Zika.

“This recipe works well even when your peaches aren’t quite ripe, because roasting them brings out the sugar,” says Zika.

Ingredients

2 tbsp olive oil

4 yellow peaches (180gm each), halved, stones removed

6 thyme sprigs, plus extra to serve

2 tbsp roasted pistachio, coarsely chopped

burrata (200gm each)

Pomegranate dressing

90 ml extra-virgin olive oil

25 ml lemon juice

1 garlic clove, finely chopped

2 tsp pomegranate molasses

1½ tsp sumac

½ tsp white wine vinegar

Method

1.For pomegranate dressing, place ingredients in a bowl, season to taste and whisk to combine.

2.Preheat oven to 160˚C. Drizzle a large ovenproof frying pan with oil and place over medium heat. Add peaches, cut-side down and cook for 2 minutes. Transfer to oven and roast until just soft (16-18 minutes). Remove from oven and set aside to cool. Remove skins and discard.

3.To serve, arrange peaches on a large serving plate, top with burrata and drizzle with pomegranate dressing and extra olive oil. Scatter with thyme leaves and pistachios; season to taste.

Recipe by Guillaume Zika Chef

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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Ingredients

Method

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