Burrata & Burnt Oranges With Pistachios, Mint & Pomegranate

  ✂︎

Favorite

Comment

List

       

Share

• Step 1

  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.

• Step 2

  You can use 1 of 2 methods to burn the orange segments: either
  using a cook’s blowtorch – blacken the slices on both sides or,
  alternatively, 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 them to cook for 1 minute on
  each side, or until starting to blacken.

• Step 3

  Place the ball of burrata in the centre of a serving plate and
  either leave it whole or (if you’re like me) pull it apart into rough
  quarters (roughly scoring the top makes this easier to do).
  Arrange the burnt orange segments on the plate and scatter
  over the pomegranate seeds, pistachios, nigella seeds and
  sumac. Drizzle generously with olive oil, season with salt and
  pepper, scatter over the torn mint leaves and serve.

Comments

Leave your comment