SERVES 2 – 4
- JadeSucksAtLife favorited Burrata & Burnt Oranges With Pistachios, Mint & Pomegranate 25 Feb 12:07
- Muna S. favorited Burrata & Burnt Oranges With Pistachios, Mint & Pomegranate 26 Nov 20:05
- Octopus Publishing published her project Burrata & Burnt Oranges With Pistachios, Mint & Pomegranate 27 Oct 09:00
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 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.
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.