$ $ $ $ $
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45 mins

SERVES 2 – 4

Posted by Octopus Publishing Published See Octopus Publishing's 53 projects » © 2023 Sabrina Ghayour / Mitchell Beazley · Reproduced with permission. · Feasts by Sabrina Ghayour. Published by Mitchell Beazley. £20.00. (www.octopusbooks.co.uk) Photography by Kris Kirkham.
  • 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.

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