Burrata, Parma ham, fennel, courgette, orange and radicchio salad with herb-infused dressing and nigella salt

Serves 4 Starters and mains

Parma ham 8



  • 2tsp nigella seeds
  • 4tsp sea salt flakes
  • 2 fennel bulbs
  • 1 yellow courgette
  • 1 green courgette
  • 2 oranges, segmented
  • 1 small radicchio, shredded
  • 16 slices Parma ham
  • 250g burrata or buffalo mozzarella

For the herb-infused dressing

  • 2tbsp white balsamic vinegar
  • 2tsp Dijon mustard
  • 1tsp orange blossom honey
  • 3tbsp sunflower oil
  • 4tbsp extra virgin olive oil
  • 5g each tarragon and flat-leaf parsley, leaves only, finely chopped together


Using a pestle and mortar, lightly crush the nigella seeds with half the salt, then add the remaining salt and tip into a small bowl. Set aside.

To make the dressing, mix together the vinegar, mustard and honey, then whisk in the oils, 1tbsp at a time. Stir in the herbs and set aside to infuse.

Thinly shave the fennel using a mandoline or vegetable peeler and arrange on a serving plate. Slice the courgettes, lengthways, in the same way and add to the plate with the orange and radicchio. Spoon over 2tbsp dressing and gently toss to coat. Arrange the ham on top and tear over the burrata or mozzarella. Serve with the remaining dressing and the nigella salt to sprinkle over.

Food styling by Linda Tubby. Photography and prop styling by Angela Dukes.
Parma ham 8
Food styling by Linda Tubby. Photography and prop styling by Angela Dukes.


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