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 White Condiment
- 1tsp sugar
- 1 Buratta
- parma ham
- 2 peaches, cut into segments
- handful of mint leaves
- handful of rocket
- Extra Virgin Olive Oil
Method:
- 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
- Toss the peach segments in a little olive oil and grill on a griddle pan for about 3 minutes each side
- 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.
- Enjoy!