Roasted peaches, salami & burrata starter
Serves 4
Ingredients
2 ripe peaches, halved and stoned
few sprigs of thyme
olive oil
fennel seeds
1/2 lemon
125 watercress
1 pack venison salami or use smoked venison
2 buratta
Blackthorn Seasalt and black pepper
Method
Preheat oven to 180 C. Place the peaches on a roasting tray with the cut sides up, then drizzle with olive oil and season with thyme and seasalt. Roast for approx 15 min until they become soft and start to char around the edges. They might need longer depending on your oven.
Gently toast the fennel seeds in a hot frying pan and roughly crush them in a pestle and mortar.
In a bowl dress the watercress with olive oil and the juice and zest of half a lemon. Mix through the crushed fennel seeds and season with black pepper and seasalt.
Gently toss the salad and divide between four plates. Place the grilled peaches and slices of salami alongside the watercress. Tear the burrata and divide over the plates. Garnish with thyme leaves and drizzle any remaining juices from the tray over the peaches.
This recipe is inspired by a recipe in Salad Feasts by Jessica Elliott Dennison