Griddled green pepper, peach, lentil and burrata salad
A peach and mozzarella Caprese salad is a delicious, albeit lesser known Italian combination than the standard mozzarella, tomato and basil version. This take with a few extras is for summer evenings when you want something fresh but decadent, cooling but substantial.
The griddled vegetables, sweet peaches and basil do the heavy lifting on flavour, while lentils add plant protein, iron, fibre and substance. I really like roasted or griddled green peppers, as they bring an ever so slightly bitter flavour that contrasts well, and they seem to be loved less than sunnier coloured ones; I do love an underdog!
Burrata, a creamier version of mozzarella, brings just the right amount of indulgence against the tang of the dressing. It’s everything good about hot-weather cooking: minimum effort, maximum impact, and a little bit messy in the best way. You can BBQ instead of using an indoor griddle pan, if that’s your thing.
THE SECRET INGREDIENT: Peach skin
The whole peach brings natural sweetness, hydration and vitamin C, but it’s the skin that quietly delivers a deeper nutritional punch. Rich in insoluble fibre, it supports digestion and fullness, while also supplying polyphenols like chlorogenic acid and quercetin, plant compounds linked to anti-inflammatory and blood sugar-balancing effects. Griddling the peaches softens the skin just enough, keeping its texture and boosting flavour, without losing the benefits. It's a little nutritional upgrade you barely have to think about; that’s the best kind.
Serves: 2 as a generous main, more as a side
Prep and cook time: 40 minutes if griddling the veg separately using a standard griddle pan on the hob, less if you pop it all on the BBQ together
Ingredients
For the salad:
2 green peppers, lobed (you could just use quality jarred roasted peppers of any colour, if pressed for time)
6 spring onions (halve them lengthways if large, and use the whole thing - white and green parts)
2 firm, not too ripe peaches, destoned and sliced into wedges
12 cherry/small tomatoes
1 tin of dark lentils (230g drained weight)
A good handful of fresh basil leaves, torn just before serving
1 ball of burrata (100-125g), torn just before serving
1 tablespoon pumpkin seeds, lightly toasted in a dry frying pan for 2-3 minutes until they pop
For the dressing:
Finely grated zest and juice of 1/2 a lemon
2 tablespoons extra virgin olive oil
1 small red chilli (finely chopped - you can use a little less if you prefer) or 1/2 tsp dried chilli flakes
1 teaspoon honey or maple syrup
1 garlic clove, finely grated or chopped
Salt and pepper to taste
Method:
Toss the pepper lobes in a little olive oil to coat, then griddle them on both sides, until blistering and slightly softened. Transfer to a large bowl. Griddle the spring onions in the same way until lightly colouring, then the peaches, then blister the tomatoes until the skins start to soften. To make the dressing, in a small bowl, whisk together the lemon juice and zest, olive oil, chilli, honey or maple syrup, garlic and a good pinch of salt and pepper. Taste and adjust as needed. On a serving platter or in shallow bowls, layer the lentils, vegetables, fruit and freshly torn basil. Drizzle over half the dressing. Tear open the burrata over the top, letting the creamy centre spill gently into the salad. Drizzle over the remaining dressing and finish with a scattering of pumpkin seeds.
Notes:
The peppers will take a little longer to colour and soften, but the peaches, spring onions and tomatoes, much less; keep a good eye on them all.
Griddling peppers: You get a lovely char and smokiness without the faff of oven-roasting them whole and then peeling, although you can just roast the lobes with the skins on if you don’t have a griddle. The skins are totally edible and contain fibre, antioxidants, and flavonoids, so nutritionally, you’re keeping the good stuff in. To lobe them, take a sharp knife and cut down one long side of the pepper to remove a large strip, then turn and repeat so all you’re left with is the central stalk with the seeds on and a little bit top and bottom (cut the bottom off too and use that bit). Press them flat before griddling skin-side down initially, for the best contact.
Griddling peaches: The high, direct heat of grilling brings out the natural sugars and adds a lovely char without making the peaches mushy. If you don’t have a griddle pan, roasting in a hot oven (200°C) for 10 minutes can still soften and intensify the peaches, but they'll be juicier and may collapse a little more into the salad.
What actually is burrata? The outer layer is made from mozzarella, the same stretched curd cheese used in mozzarella balls. Inside, it's filled with a mixture of stracciatella (shredded mozzarella) and fresh cream. It’s really good (maybe not everyday, but a little of what you love fills the soul!).
Nutritional breakdown per serving*:
Protein – 25.8g
Fibre – 12.3g
Healthy fats – 26.3g
Calories – 581 kcal
*Information may vary slightly if using different nutritional calculators.
