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Burrata and burnt oranges with pistachios, mint and pomegranate
Serves 2-4 Starters and mains
Ingredients
- 1 orange or blood orange
- extra virgin olive oil
- 200g ball of burrata
- 60g pomegranate seeds
- 25g pistachios, roughly chopped
- 2 pinches nigella seeds
- 1⁄2tsp sumac
- handful mint leaves, torn
Method
To segment the orange, use a small, sharp knife to cut away the top and bottom of the fruit. Rest the orange on the cut surface, then slice away strips of peel and pith to expose the flesh all around the orange. When peeled, slice out segments of orange and discard the leftover skin.
You can use one of two methods to burn the orange segments: either use a cook’s blowtorch to blacken the slices on both sides or heat a frying pan on the highest heat available until hot, brush a little oil on to the orange segments on both sides and place them in the pan. Leave to cook for 1 minute on each side, or until starting to blacken.
Place the burrata in the centre of a serving plate and leave it whole or pull it apart into rough quarters (roughly scoring the top makes this easier).
Arrange the burnt orange segments on the plate and scatter over the pomegranate seeds, pistachios, nigella seeds and sumac. Drizzle with olive oil, season with salt and pepper, scatter over the mint and serve.
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