Sumptuous salad

We’re excited to have celebrity chef, author of My Italian Kitchen, TV personality and restaurant owner, Laura Sharrad, share some of her scrumptious summer recipes. Check out her BBQ Grilled Peach, Prosciutto & Burrata Salad.

BBQ Grilled Peach, Prosciutto & Burrata Salad

Serves 6–8

INGREDIENTS

Oil, to brush peaches
3 peaches, halved
100g baby rocket leaves
100g mixed lettuce leaves
1 whole red radicchio, quartered and core removed
12 slices prosciutto
Extra virgin olive oil
Sticky fig glaze
1 large burrata mozzarella
Salt flakes
Chilli flakes

METHOD

🥗 Heat BBQ or griddle pan to high.

🥗 Lightly oil the cut side of your peaches and grill until dark and caramelised. Cool and cut in half again.

🥗 Arrange the rocket, lettuce and radicchio in a bowl, with the peaches and prosciutto slices on top.

🥗 Dress with olive oil and the glaze.

🥗 Top with the burrata, salt flakes and chilli flakes.

Endless summer

Looking for some amazing furniture to go with chef Laura Sharrad’s scrumptious summer recipes? Check out our new outdoor furniture range to really impress your guests and don’t miss the summer recipes from celebrity New Zealand chef, Alison Lambert.

Laura Sharrad

Originally from Melbourne before relocating to McLaren Vale in South Australia, Laura Sharrad grew up with a wooden spoon in her hand cooking beside her nonnas. Her rich Italian heritage has played a heavy hand in her epicurean journey, which was further strengthened after living in Tuscany. A former MasterChef contestant and an extensively trained chef, the impressive career of this talented 20-something has leapt from strength to strength. Laura recently opened her own restaurant, Nida Bar and Pasta, with her husband and fellow chef, Max Sharrad. With another restaurant and cookbook in the works, Laura says the long‑term dream is to buy a property on the Fleurieu Peninsula in South Australia, teach students to cook and grow produce for a small sustainable restaurant.

Instagram: @laurasharrad
Twitter: @lauracassai