Peach, basil and burrata salad

Ingredients

• 4 x 38g slices wholegrain sourdough bread
• 1 large garlic clove, halved
• 1 butter lettuce, leaves separated
• 2 Lebanese cucumbers, cut into thin ribbons
• 3 peaches, sliced
• 1/2 cup fresh basil leaves
• 1 tablespoon extra virgin olive oil
• 1 tablespoon white balsamic vinegar
• 1 tablespoon fresh lemon juice
• 1 small French shallot, finely chopped
• 150g burrata, drained

Directions

1. Preheat oven to 200C/180C fan forced. Line a baking tray with baking paper. Rub bread with cut side of garlic. Tear into bite-sized pieces, place on prepared tray and lightly spray with oil. Season with salt. Bake for 8-10 minutes or until golden and crisp. Set aside to cool.
2. Arrange lettuce, cucumber, peach and basil in a large serving bowl. Whisk together the oil, balsamic, lemon juice and shallot in a small bowl. Scatter over the garlic croutons and top with the burrata. Drizzle over the dressing and serve immediately.