I know. I know. I feel a bit sheepish coming back, but I really really would like to explain where I’ve been. And also make my comeback along with a killer summer peach and burrata salad that you are going to want to make. Juicy ripe peaches, soft creamy cheese, crunchy buttered almonds, clean fresh mint and tangy pomegranate molasses to marry the seasonal medley together. A gorgeous starting point or accompaniment for any seasonal gathering.
Ok. Let’s get to the point. Why was my last post back in November? Um, because I’m making a tiny human and the last 14 or so weeks have been all about sleeping, eating more citrus fruit that is necessary and copious amounts of tomatoes sprinkled with sea salt and olive oil, and generally just getting through the day. It does seem so unfair that pregnancy make you feel like half the person you once were. Sick, tired, cranky, constantly hungry. But as I write this, a small person is growing inside of me, apparently currently the size of a peach (you see what I did there).
Not only have I been feeling exhausted though. If I’m very honest, which is easy on paper, I’m scared. I am just so scared. I know the absolute joy that comes with bringing a child into the world now, and I also know the anguish that comes with bringing a very tiny premature baby into the world, so I’d just like this time to be a smooth ride. A lazy, uninteresting, routine journey to 40 weeks. With a big party at the 30 week mark as I enter unknown territory.
To instil some positivity, which I know can only come from inside myself, I have made a pregnancy vision board, full of beautiful round bellies and cherub like newborns. I bought some new onesies. Unisex ones. And no we’re not finding out this time around. Every night I now read Thea a book all about how she’s going to become a big sister. And you know, I feel a little more carefree.
So with my new outlook (and hopefully second trimester renewed energy) comes new vigour to return to this space and share some beautiful recipes with you, starting with this rather special peach and burrata salad, as well as share this crazy, miraculous and wonderful journey.
Peach and burrata salad
For 2. 1 ball of burrata will serve 2 people so you can adjust this recipe according to how many people you are feeding
- 1 ball burrata
- 2 ripe yellow peaches
- handful fresh mint leaves, roughly sliced
- small handful of whole almonds
- 1 teaspoon butter
- pomegranate molasses
This peach and burrata salad is the kind of dish that needs to be made at the last-minute, but don’t let that deter you as it’s extremely simple and quick to prepare.
Begin by toasting the almonds in a pan with a teaspoonful of butter and then roughly chop them.
Depending on how rustic you’d like the salad to look, tear or cut the peaches into walnut size chunks. Now take the ball of burrata and gently tear it and scatter it over the peach pieces.
Over the cheese and the fruit, sprinkle the mint leaves, the almonds, a frugal dousing of pomegranate molasses and enjoy.
Enjoy this peach and burrata salad recipe? Then you might like this marinated mozzarella salad