Roast Peach, Burrata, Jamon & Micro herb Salad

6-8 side serves



  • 3 x peaches, cut into ¼, white or gold or both
  • 1 x burrata (100g), liquid removed
  • 100g Jamon serrano ham, torn into strips
  • 50g walnuts, crushed
  • 100g onion jam, store bought is fine
  • 1 x bag of rocket (80-100g)
  • 1 x punnet of micro herbs, red radish/red shiso/green shiso/coriander
  • Olive oil
  • Flaked sea salt & cracked black pepper


  1. Pre-heat oven to 180c fan forced
  2. Cut peaches into quarters removing the stone, lay on a tray with baking paper, skin side down, brush with olive oil and place into oven
  3. Roast peaches until they begin to caramelise, 5-10minutes, remove from oven and allow to cool
  4. Once peaches have cooled begin to build the salad, starting with a layer of rocket, torn pieces of burrata and ham, peaches, dollops of onion jam, micro herbs, chopped walnuts and a splash of olive oil
  5. Repeat step 4 until all ingredients have been used and the salad has a nice height and presentation
  6. Finish salad by seasoning with salt and pepper and dressing with olive oil and a final scatter of herbs and walnuts

Tips: Any micro herb will work with this recipe, and if you can, the more variety the better. Walnuts can be swapped for pecans or another fatty nut. Onion jam or marmalade can be omitted, and a balsamic glaze used in its place.



  • Dairy
  • Meat – pork