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grilled nectarine and burrata salad with roasted hazelnuts

February 14, 2017

grilled nectarine and burrata salad with roasted hazelnuts

February 14, 2017

I just love the combination of fruit, cheese and salad. Now that we are in summer the beautiful varieties of stone fruit around had me excited to create a dish like this. For me this is exactly what summer is all about and is light yet deliciously creamy with the big chunks of burrata.


You will need:

2 x peaches/nectarines

Salad leaves


1-2 balls of burrata

50 gm. roasted hazelnuts

Hazelnut dressing:

1 tsp. Dijon mustard

1 clove garlic

20ml Apple cider vinegar

20g maple syrup

30ml hazelnut oil

salt and pepper

3 basil leaves


  • If you can’t get hold of burrata you can use mozzarella, which is a similar taste. It won’t however have the drizzly, gooey-ness that the burrata will have.
  • If you are vegan or lactose intolerant don’t be deterred, this salad is still delicious without the cheese.

Serves 2



  • Preheat your oven to 180 degrees C
  • Dry roast your hazelnuts for around 10 minutes in a pan or baking tray, place to one side and peel once cooled
  • Cut the peaches into slices, place on a char grill pan or BBQ and cook until char-grilled.
  • Place the vinegar, garlic, syrup, mustard and dressing into a high-speed blender. Season and then add the oil on a low setting until it looks creamy.
  • Place the salad leaves in a bowl and dress with ¾ of the dressing and the roasted hazelnuts.
  • Put the dressed salad into bowls and top with the peaches and broken burrata.
  • Finish with the remainder of the dressing.
  • Season to taste
  • Enjoy

**this recipe was originally written and styled by me for the Spring edition of Retreat Yourself Box

Sophie Benbow

Sophie is a true advocate for health and wellness. Her conscious eating and regular fitness regime has given her knowledge that she wants to share with all of her readers. From her personal recipes to her personal style and training tips you can find it here at

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