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Published 07/05/2026
0:15
Serves 2
Easy

Mortadella and burrata salad with charred nectarines and broccoli

Quick to assemble and big on flavour, this mortadella and burrata salad lets bold, flavour-packed ingredients shine.

Smoky charred vegetables and sweet nectarine contrast with creamy burrata and mortadella. A simple, delicious dish which is perfect as an accompaniment or on its own. Perfect for alfresco dining.

What you'll need...

  • 200g tenderstem broccoli
  • 100g sugar snap peas
  • 1 nectarine, cut into 8 wedges
  • 1 tbsp olive oil, for charring
  • 10g parsley leaves
  • 10g basil leaves
  • 4 slices mortadella, torn in half
  • 1 tsp sherry vinegar
  • 1/2 tbsp extra virgin olive oil
  • 1 burrata
  • 1 tbsp pine nuts, toasted in a hot dry pan until golden
  • Salt and pepper to season

Method

  1. Heat a large frying pan or griddle pan over a high heat until it’s smoking hot. Toss the broccoli, sugar snap peas and nectarine wedges in the olive oil, then add to the pan in a single layer (cook in batches if needed). Season with salt and cook until lightly charred, then set aside to cool slightly.

  2. Mix the vegetables and nectarines with the herbs, torn mortadella, sherry vinegar and extra virgin olive oil. Arrange on a serving platter.

  3. Tear or quarter the burrata and place on top, then scatter over the toasted pine nuts. Season with salt and pepper to serve.

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