Grilled Peach, Pistachio & Burrata Salad

Ingredients

• 1/2 (75 g) peach (or a canned peach half, drained)
• 1/2 (100 g) zucchini
• 2/3 cup (165 g) plain Greek yogurt, 2%
• 1/3 cup (75 g) cottage cheese, 2%
• 1 tbsp (15 ml) lemon juice
• 1 2/3 cups (40 g) mixed greens
• 2 1/2 oz (70 g) burrata or stracciatella
• 1 1/3 tbsp (14 g) pistachios
• 2 tbsp (8 g) mint and basil
• 1 3/4 tsp (9 ml) extra-virgin olive oil
• a pinch of fine sea salt
• a pinch of chili flakes

Tap an ingredient to tick it off. Doubling changes the amounts, not the nutrition panel — that stays per serving.

Method

1. Cut the peach half into thick wedges and the zucchini into ribbons. Grill both on a very hot dry ridged pan, 2 minutes a side, until they carry golden stripes.
2. Blend the yogurt and cottage cheese smooth with the lemon juice and the salt, and spread it on the plate.
3. Lay the greens, peach and zucchini over it, tear the burrata on top, and finish with the pistachios, herbs, oil and chili.