Grilled nectarine, orange and fennel salad with burrata

Serves: 4 Prepare & Cook:


  • juice of 2 oranges, plus zest of 1
  • 125ml olive oil
  • 4 nectarines, halved and stoned
  • 2 baby gem lettuce
  • 2 oranges, peeled and segmented, pith removed
  • 3 burrata or buffalo mozzarella
  • 1 fennel bulb, thinly sliced
  • 2 tbsp walnuts, crushed


  1. Combine the orange juice and zest and olive oil in a bowl. Season, whisk and set aside until needed.
  2. Cook the nectarines, cut-side down, on an oiled barbecue for 5 minutes, until nicely charred.
  3. Arrange the lettuce leaves on a large plate. Lay the grilled nectarines, orange segments and burrata on top, followed by the fennel and walnuts. Drizzle over the dressing and serve any extra on the side.

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