Gordon Ramswine’s Summer Squeal-Salad
By Chef Gordon Ramswine
“Peaches kissed by the pan, prosciutto snapped to attention, burrata doing its best “melted ego” impression — fresh, crunchy, and just smug enough to be delicious.”
Ingredients
Ingredients (serves 2–3)
• 2 ripe peaches (or nectarines), halved
• 1 tbsp olive oil + extra to finish
• 80–100g prosciutto (or streaky bacon, thin)
• 120g rocket (arugula) or mixed leaves
• 1 ball burrata (or fresh mozzarella)
• 1 small fennel bulb, shaved very thin.
(optional but excellent)
• Handful basil or mint
• 40g toasted almonds/pistachios (or pine nuts)
Hot-honey vinaigrette
• 2 tbsp extra-virgin olive oil
• 1 tbsp white balsamic (or lemon juice)
• 1 tsp honey (or hot honey if you’ve got it)
• 1 tsp Dijon mustard
• Pinch salt + black pepper
• Optional: chilli flakes
Method
1. Crisp the prosciutto: fry in a dry pan until crisp. Drain on paper, snap into shards.
2. Char the peaches: brush cut sides with a little oil, sear in the same hot pan (or grill) 2–3 min until caramelised. Slice.
3. Shake dressing: whisk all vinaigrette ingredients until glossy.
4. Build: toss leaves (and fennel) with half the dressing. Top with peach slices, burrata torn open, prosciutto shards, herbs, and nuts.
5. Finish: drizzle remaining dressing + a final slick of olive oil. Crack pepper like you mean it.
Menu Description & Serving Notes.
RANSWINE’S NOTES
Fast swaps
• No peaches: grilled watermelon or mango works.
• Want more “salad”: add cucumber ribbons and cherry tomatoes.
• Vegetarian: swap prosciutto for crispy chickpeas or toasted sourdough croutons.