Sweet meets spicy, creamy meets crunchy: roasted peaches and burrata are given a surprising twist with our organic oregano. Add to that honey, chilli, lemon and pistachios. A simple combination for late summer.
You’ll need:
- 2 ripe peaches
- 1 burrata (approx. 125 g)
- 1 tsp 1001 Organic organic oregano, plus a little extra to finish
- 2 tbsp olive oil
- 1 tbsp runny honey
- ½ small red chilli
- 1 tsp lemon juice
- ½ tsp finely grated lemon zest
- 25 g pistachios, unsalted
- 4–6 basil or lemon balm leaves
- 1 small pinch of sea salt
- black pepper
- optional: ½ tsp balsamic vinegar
Steps:
First, make the oregano-honey mixture. To do this, mix together 1 tbsp olive oil, honey, lemon juice, lemon zest, finely chopped chilli and ½ tsp oregano, then leave to infuse for 10 minutes.
Cut the peaches in half, remove the stones and brush with the remaining olive oil. Place them cut-side down in a very hot grill pan and sear vigorously for about 2–3 minutes. They should develop distinct grill marks but still retain some bite.
Divide the burrata between two plates and carefully tear it open. Sprinkle a small pinch of sea salt and freshly ground pepper over the top.
Arrange the warm peaches alongside the burrata. Drizzle with the oregano honey. Roughly chop the pistachios and scatter them over the top. Finish with basil or lemon balm, a little lemon zest and the remaining ½ tsp organic oregano. Optionally, round off with a few drops of balsamic vinegar.
Spice used in this recipe:
