Preheat the oven to 200oC
Lay the peach halves on a baking tray, season and drizzle with olive oil.
Roast in the oven for 20-30 minutes until softened and caramelised.
Remove from the oven and cool slightly.
Whisk together the dressing ingredients and season to taste.
Divide and arrange the peaches, burrata and pea shoots between four serving plates, drizzle with dressing and top with Parma Ham.
Dinner
Parma Ham and Burrata Salad with Roasted Peaches and Pea Shoots
Serves 4
- 4 ripe peaches, halved and de-stoned
- ½ tbsp olive oil
- 125g burrata, torn
- 4 handfuls pea shoots and mixed leaves
- 8 slices Parma Ham
Dressing:
- Zest and juice ½ large orange
- Juice 1 lemon
- 5 tbsp extra virgin olive oil
- Salt and pepper
