Quinoa salad with grilled peaches, prosciutto and burrata

Ingredients

For 1 serving

• Quinoa55 g
• Peach1
• Prosciutto40 g
• Burrata60 g
• Arugula40 g
• Extra virgin olive oil5 g
• Balsamic vinegar1 teaspoon
• Basil3 g
• Black pepperto taste

Contains: lactose, sulphites,

In season: June – September

Method

1. Rinse the quinoa well in a sieve, add it to a small pan of boiling water and cook over medium heat for 12 minutes, until the grains turn translucent and show their little white tail; drain and spread it on a plate to cool.
2. Meanwhile wash the peach, remove the stone and cut it into wedges about 1 cm thick.
3. Heat a griddle or ridged pan over medium-high heat and grill the peach wedges for 2 minutes per side, until marked and lightly caramelised.
4. Arrange the washed rocket and the quinoa on the plate, then add the peaches, prosciutto and the burrata torn by hand.
5. Dress with the oil, balsamic vinegar and some ground black pepper and finish with the basil leaves.