Peach, Raspberry & Burrata Salad with Pea Shoots, Spring Onions & Harissa Dressing

A love letter to summer on a plate — where golden peaches meet blushing raspberries, and creamy burrata melts like a soft sigh under the warmth of harissa. Each bite a stolen kiss, dressed in wild olive oil and kissed with apple cider vinegar. A salad for lovers, for long lunches, for moments that linger.

Creamy burrata, a punchy dressing and a kiss of natural fruit acidity, what more could you need?

That moment your fork cuts into that creamy, wobbly centre, unparalleled…

Apple Cider Vinegar supports your microbiome, fuelling you from the inside out.

Just be sure to purchase the best you can afford, that includes the ‘Mother’ culture of live probiotic bacteria..

salad, summer salad, peach & raspberry, peach melba, harissa, easy recipes, summer recipes, summer dining, food for friends, sharing food, gluten free, vegetarian

Yield: 2

Author: Suze Morrison

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Peach, Raspberry & Burrata Salad with Pea Shoots, Spring Onions & Harissa Dressing

Prep time: 15 MinTotal time: 15 Min

A love letter to summer on a plate — where golden peaches meet blushing raspberries, and creamy burrata melts like a soft sigh under the warmth of harissa. Each bite a stolen kiss, dressed in wild olive oil and kissed with apple cider vinegar. A salad for lovers, for long lunches, for moments that linger.

Ingredients

For the Salad

• 1 ripe peach, thinly sliced
• 75g fresh raspberries
• 1 ball of burrata
• 100g fresh or blanched peas
• A small handful of pea shoots
• 2 spring onions, finely sliced
• A few fresh mint leaves (optional, for brightness)

For the Dressing

• 2 tbsp Willy’s Extra Virgin Olive Oil
• 1 tbsp Willy’s Apple Cider Vinegar
• 1 tsp harissa paste (adjust to taste)
• 1 tsp runny honey or maple syrup
• Sea salt & cracked black pepper, to taste

Instructions

1. In a small jug or bowl, whisk together the olive oil, apple cider vinegar, harissa paste, and honey. Season with salt and pepper to taste. The dressing should be bright, spicy, and slightly sweet — adjust to your liking.
2. On a serving platter or individual plates, scatter the pea shoots as a base. Layer on the peach slices, peas, spring onions, and raspberries.
3. Gently place the burrata in the centre of the salad. Tear it slightly if desired to let the creamy interior ooze out invitingly.
4. Generously spoon the harissa dressing over the burrata and around the salad. Garnish with mint leaves and an extra grind of pepper or sprinkle of chili flakes if desired.

https://gourmetglow.co.uk/recipes/peach-raspberry-burrata-salad

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