Savour the last few weeks of al fresco dining with a vibrant salad bursting with seasonal flavour. It’s crisp and refreshing but wonderfully comforting, thanks to the creamy burrata. This end of summer salad with peaches and pears is the perfect way for you and your gut microbes to see the summer out on a delicious, prebiotic high.
Ingredients
Salad
- 2 peaches, sliced
- 2 pears, sliced
- 1 large burrata
- 3 cups rocket
- cherry tomatoes
- 2 baby gem lettuce, halved (or lettuce of your choice)
- 1/2 cup pumpkin seeds
- 1 carrot, shaved or grated
- 2 cups pearl barley, quinoa or brown rice, cooked
- 1 cup legume of your choice (we have used green lentils)
Basil-mint vinaigrette
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 lemon, juiced and zested
- 1 tsp dijon mustard
- 1/4 tsp salt (or to your taste)
Method
- In a mason jar or lidded container, combine all the vinaigrette ingredients. Shake to combine.
- On a large platter, layer rocket and baby gem lettuce along with the other ingredients. Tear up the burrata on top.
- Drizzle the end of summer salad with basil mint vinaigrette right before serving.
Legumes are a wonderful addition to this End of Summer Salad… so what’s the low down on legumes?
Legumes (e.g. chickpeas, beans & lentils) often get a bad rap for being difficult to digest. People fear the bloating and gas they may cause. Legumes however should not be avoided; they are a wonderful source of protein, fibre, vitamins and minerals. They are also a source of prebiotics (food for our gut microbes) which can contribute to a healthy and happy microbiome (the trillions of bacteria living in our gut).
To learn more about prebiotics, read our blog on the benefits of prebiotics.
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