Burrata with burnt oranges
Creamy burrata paired with bitter-sweet blood oranges is a match made in heaven. Serves 2 as a main dish, or 4 as a starter or accompaniment.
Ingredients:
- 2 burrata
- 4 large oranges
- 15g fresh ginger, peeled and
- finely chopped
- Pink salt and black pepper, to taste
- ¼ tsp caraway seeds
- 1 tbsp dukkah (PAGE NO)
- ½ tsp coconut oil
- 2 tbsp pomegranate seeds
- A small handful of fresh mint leaves,
- roughly torn
- 1 tbsp extra virgin olive oil
Method:
- Peel and segment the oranges, carefully removing the membrane from the segments with a sharp knife. Place the orange segments in a hot pan with just a touch of coconut oil and fry for two minutes on each side or until the flesh begins to char.
- Remove the oranges from the pan and add the chopped ginger and caraway seeds with the remainder of the coconut oil, frying for around a minute to release the flavours. Combine with the oranges and set aside.
- Drain the burrata and set on serving plates. Arrange the orange segments and ginger around the burrata, then scatter with the pomegranate seeds, mint leaves and dukkah. Drizzle each burrata with half a teaspoon of extra virgin olive oil and a good pinch of salt and pepper.