James found his giant peach, we just made it slap 🍑

Wow you’re gatekeeping peaches over here real well.

The ones I’m used to back in the UK are a pale imitation of what I’m tasting right now. Ours are watery, skin like a leather boot and more pip to pop if ya catch my drift.

These though, wow. Since they had a soft launch at the farmers market a few weeks ago - I’ve been going mental trying to work them in to every breakfast, lunch and dinner recipe I have.

Introducing - Caramelised Peach & Prosciutto Burrata Salad

The overwhelming sweetness of the peach are met with a comforting smooth burrata, allowing for the salty prosciutto to punch through and join the party. For texture, I quickly candy macadamia nuts with butter and lemon zest and finish with a tang-ticka-bow-wow (not sure if that word should exist but I kinda like it) maple dijon vinaigrette.

It’s light, it’s simple and it’s everything summer cooking should be. I love this dish.

Find this and more of our summer salads in the Seasonal Menu