Discover ways to make your favourite beverage the star on the dining table too!
200-300 gm burrata cheese
Handful of baby spinach, cleaned, dry
1 peach, peeled, sliced
1 fig, quartered
100 gm candied striped beetroot, peeled, cooked, sliced
Handful of fresh peas, boiled, ready to eat
For the dressing:
½ cup olive oil
1 tbsp apple cider vinegar
1 green onion, diced
2 tsp crushed mint tea (can be blended finely in a spice grinder)
1 tsp grain mustard
Pinch of rock salt
Place burrata carefully on a serving dish (handle with care so the cream doesn’t ooze out), and spread the remaining ingredients evenly around the cheese.
Combine ingredients for the dressing and drizzle gently over the salad.
Garnish with edible flowers and serve.