We use cookies to track usage and preferences. See Cookie Policy
Pocketmags Digital Magazines
Pocketmags Digital Magazines
   You are currently viewing the Australia version of the site.
Would you like to switch to your local site?
Digital Subscriptions >  Latest Articles > Veggie magazine's Burrata, Peach and Grilled Vegetable Salad

Veggie magazine's Burrata, Peach and Grilled Vegetable Salad
Veggie Magazine

Veggie magazine's Burrata, Peach and Grilled Vegetable Salad

Posted Friday, 23 June 2017   |   839 views   |   Family & Home   |   Comments (0) Scandi-chic, plant-based and a picture-perfect family of food bloggers; David Frenkiel and Luise Vindahl (aka Green Kitchen Stories) show us how to take our salads from mundane to magical! This recipe is egg-free, gluten-free and 100% vegetarian!

Serves 4

Ready in 35 mins

You will need:



·         2 red peppers

·         20 red cherry tomatoes, on the vine

·         2tbsp extra-virgin olive oil

·         sea salt and freshly ground black pepper

·         2 ripe peaches, stones removed, or pears, cored

·         2 small, raw yellow beetroot, trimmed, tops removed and peeled

·         50g rocket leaves

·         8 yellow (or red) cherry tomatoes, halved

·         20 Kalamata olives, drained and pitted

·         250g burrata or mozzarella, drained



·         25g fresh mint

·         25g flat-leaf parsley

·         25g fresh basil

·         6tbsp extra-virgin olive oil

·         juice of 1/2 lemon



·         beetroot spread

·         balsamic vinegar

1. Preheat the oven to 200C/400F/ Gas 6 and line a baking tray with parchment paper.

2. Cut the peppers into 2cm thick slices and transfer to the baking tray along with the cherry tomatoes. Drizzle over the oil, season to taste and toss until well coated. Bake for 20-25 minutes or until tender and slightly charred.

3. Meanwhile, prepare the herb oil. Place all of the herb oil ingredients in a food processor, season to taste, pulse until coarsely mixed and set aside.

4. To assemble the salad, cut the peaches into wedges, shave the beetroot and arrange on top of the rocket, with the peppers, baked and fresh tomatoes and olives. Break the burrata into large pieces and place on top.

5. Serve with dollops of beetroot spread and a drizzle of herb oil and vinegar.


Per serving: 464 cals, 40.2g fat

For more great articles like this get the Jul-17 issue of Veggie Magazine below or subscribe and save.

Single Issue - Apr-18 Replica Edition included
Or 599 points
Annual Digital Subscription
Only $ 3.17 per issue
Or 3799 points
6 Month Digital Subscription
Only $ 3.83 per issue
Or 2299 points

View Issues

About Veggie Magazine

Veggie magazine is packed with around 100 new recipe ideas every single issue! It's an indispensable guide that both vegetarians, vegans and meat-reducers will return to again and again!

More great content like this...

For more great articles like this subscribe to Veggie Magazine today.

Most read articles this month

Failsafe  fingering

Failsafe fingering

In answer to a reader’s question, Graham Fitch addresses the complex subject of how to find fingering that works for you More...
Christmas Gifts for Her

Christmas Gifts for Her

Stuck for gift ideas for the lovely lady in your life? The Pocketmags team have pooled all their best ideas for gifts for her this Christmas. Get ready to earn some serious brownie points! More...
Christmas Gifts for Him

Christmas Gifts for Him

Why are men so hard to buy for?! If you're looking for gift ideas for the deserving gent in your life, look no further; the Pocketmags team have found some amazing gifts for him this Christmas. Boring socks begone! More...
Lift your  chances

Lift your chances

Be ready for your sixty-second chance to shine with Adrian Magson’s pitch correction More...


Nashville songwriter Mark Cawley shares some tactics for reviving those elusive creative juices when you’ve lost the flow More...
Baking Heaven's Banoffee Loaf

Baking Heaven's Banoffee Loaf

Brought to you by Baking Heaven, this Banoffee Loaf is just the sweet treat you're looking for. It's sure-fire family hit, here’s how to make the most of this delicious Banoffee Loaf... More...
3 Free Reads for the New Year

3 Free Reads for the New Year

Spend all your money in December? Us too. We’ve pulled together our 3 favourite free reads available for you on Pocketmags. Everyone loves a free read! More...
Great British Food's Pomegranate & Chocolate Cake

Great British Food's Pomegranate & Chocolate Cake

If you visit Morocco in autumn you will notice fresh pomegranates wherever you go. The beautiful seeds are eaten after a meal, squeezed for a refreshing drink, or scattered, jewel like, over sweet and savoury dishes. This fantastic cake uses tangy pomegranate molasses in the base and the vibrant ruby red seeds are scattered over the top to add a pop of colour and refreshing bite. More...
Did your ancestor leave a will?

Did your ancestor leave a will?

For non-family historians, the appeal of a long-lost relative’s will is that they might find themselves a beneficiary. But for us, wills can provide an invaluable collection of names, relationships and clues to family members from times gone by. June Terrington examines this rich collection of records More...
Glasgow Museums’ collection  of Anchor Line posters

Glasgow Museums’ collection of Anchor Line posters

Emily Malcolm, Curator of Transport & Technology, explores a colourful collection of historic travel posters, which convey the excitement of world travel in years gone by More...
Vouchers Gift Cards A magazine subscription is the perfect gift but you'll need something to show on the big day. View All
Ways to Pay Pocketmags Payment Types
At Pocketmags you get Secure Billing Great Offers HTML Reader Gifting options Loyalty Points