Grilled Peaches with Burrata, Prosciutto and Green Beans

This recipe is brought to you by Lake Deborah Salt

Ingredients

2 ripe yellow peaches, sliced

200g green beans, trimmed

1 burrata balls

100g prosciutto, thinly sliced

2 tbsp extra virgin olive oil

2 tsp red wine vinegar

½ tsp Lake Deborah Salt

Method

1. Heat a drizzle of olive oil on a griddle pan or BBQ over medium-high heat. Add the peaches and grill for 2-3 minutes on each side until grill marks appear and they caramelize slightly. Set aside to cool slightly.

2. Bring a pot of salted water to a boil. Add the green beans and blanch for 2-3 minutes until bright green and tender-crisp. Immediately transfer the beans to an ice bath to stop the cooking process, then drain and pat dry.

3. In a small bowl, whisk together the olive oil, red wine vinegar, Lake Deborah Salt and black pepper until well combined. Adjust seasoning to taste.

4. On a large serving platter, arrange the green beans, grilled peaches and prosciutto. Tear the  burrata and place over the top, then drizzle the dressing evenly over the salad.