Sweet, summery and delicious! Cobram Estate’s Grilled Peach and Bocconcini salad ticks all of our boxes, thanks to its delicious flavour combination of sweet grilled peaches, creamy bocconcini and a zesty vinaigrette. Try the recipe at home!

1/4 cup Cobram Estate Classic Extra Virgin Olive Oil
4-5 small yellow peaches, halved
3 cups rocket
2 spring onions, thinly sliced
1 avocado, thinly sliced
1 cup fresh basil leaves
1 cup baby bocconcini
1/2 cup roasted walnuts
1 tbsp honey
1/2 lemon, juiced and zested


  1. Heat a grill pan over moderate heat and brush the peach halves with half the extra virgin olive oil. Cook the peaches for 2-3 minutes each side, or until charred and slightly softened. Remove and set aside.
  2. Place the rocket in the base of a large salad bowl, top with the grilled peaches, spring onion, avocado slices and basil. Tear across the bocconcini and crumble over the walnuts.
  3. To make the vinaigrette, place the remaining extra virgin olive oil, honey, lemon juice and zest in a small jar. Shake to combine and then drizzle over the salad.


Recipe thanks to: