Salad with grilled peach and burrata

Barbecuing difficult? No way! Grillmaster Jord Althuizen shows in his new book Smokey Goodness No Worries BBQ that even someone with two left hands can conjure up delicious dishes from the BBQ.

Jord: “I’m crazy about burrata, the softer sibling of mozzarella. This cheese has something sunny and unmistakably Italian about it. Its velvety and creamy texture works particularly well in a summer salad and pairs excellently with a lightly spicy dressing. This creates a beautiful balance between the cheese’s rich, rounded creaminess and the gentle kick of the peppers. Grilled peaches are then the cherry on top of this healthy cake – the sweetness and unmistakable umami of the grill marks create a wonderful flavor palette. In short, you’re going to eat vegetables and fruit, and you’re going to enjoy it.”

Preparation:

1. In a small bowl, combine the honey, whole-grain mustard, white wine vinegar and chipotle Tabasco, and mix well with a whisk. While stirring, add the olive oil drop by drop and whisk until a well-emulsified dressing forms. Season with salt and freshly ground black pepper.

2. Prepare a BBQ or grill with a cast-iron cooking grate for direct grilling and heat it to 200 °C.

3. Cut the peaches in half and remove the stones. Brush them with olive oil and season with salt and freshly ground black pepper. Grill them hot and briefly so you get beautiful grill marks and the fruit becomes somewhat soft but not mushy; how long this takes depends on how ripe your peaches were before you
started.

4. Separate the leaves of the chicory and distribute them over a large flat platter together with the rocket and red onion. Arrange the grilled peaches over the rocket, tear the burrata into coarse pieces, place them on the salad and sprinkle with freshly ground black pepper. Garnish the salad with the roasted hazelnuts, croutons and chipotle-honey vinaigrette.

Title: Smokey Goodness No Worries BBQ
Author: Jord Althuizen
Publisher: Kosmos Uitgevers
Price: €29.99