Burrata and Grilled Peach Salad with a Beetroot & Cocoa Nib Balsamic Glaze

A light summer recipe packed with the sweet smoky flavour of grilled peaches, creamy burrata and fresh mint. So easy and packed with flavour!

Ingredients:

• 100ml Beetroot and Cocoa Nib Infused White Condiment
• 1 tsp sugar 
• 1 Buratta 
• Parma ham 
• 2 peaches, cut into segments
• Handful of mint leaves 
• Handful of rocket
• Extra Virgin Olive Oil

Method:

1. To make the Beetroot Balsamic Glaze, put the Beetroot & Cacao Nib Infused White Condiment in a saucepan with a teaspoon of sugar and heat gently until the liquid is more of a syrupy consistency.
2. Toss the peach segments in a little olive oil and grill on a griddle pan for about 3 minutes each side.
3. Add to your salad along with the Burrata, scattered mint leaves, rocket and Parma ham. Dress with a drizzle of olive oil and the Beetroot Balsamic glaze.
4. Enjoy!