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!


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



  1. To make the Beetroot Balsamic Glaze, put the Beetroot Balsamic in a saucepan with a tsp 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 Buratta, scattered mint leaves, rocket and Parma ham. Dress with a drizzle of olive oil and the Beetroot Balsamic glaze.
  4. Enjoy!