From aubergines to peaches: David Carter’s barbecued fruit and veg recipes

from aubergines to peaches david carters barbecued fruit and veg recipes

Sumary of From aubergines to peaches: David Carter’s barbecued fruit and veg recipes:

  • Prep 5 minMacerate 1 hrCook 10 minServes 11 peach1 tbsp olive oil, plus extra to finish½ tbsp runny honey 1 sprig marjoram, or thymeSea salt100g stracciatell di bufala, or burrataTo serve (optional)¼ red chilli, frozen solid, then shavedLime zest, to finishStone the peach, then cut it into eight even wedges.
  • Put the fruit in a bowl with the oil, honey, marjoram and a pinch of sea salt, and leave to macerate for an hour – once seasoned, the peach wedges will release their juices, and you’ll use those for the dressing later.
  • Plate the peaches, tear the cheese over the top of the fruit, then drizzle with good olive oil and sea salt.

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