Barely a recipe and more of an assembly than actual work. Citrus is a feisty opponent and challenges the richness of the cream-stuffed mozzarella. It’s bold yet simple. Prepare the citrus and vinaigrette ahead of time, and the fennel just before serving. If you don’t have dukkah, replace it with toasted pistachio nuts – they’re equally scrumptious.
Serves 4 as a starter
Ingredients
For the salad
- 1 orange, peeled and sliced
- 1 ruby grapefruit, peeled and sliced
- 1 pomelo, peeled and segmented
- 145ml orange & coriander vinaigrette
- 2 fennel bulbs, woody core removed, and thinly sliced
- 2 burrata balls
- dukkah, to finish
- pomegranate seeds, to finish
- fennel sprigs, to finish
For the orange & coriander vinaigrette
(Makes 145ml)
- 60ml extra virgin olive oil
- 15ml apple cider vinegar
- 30ml fresh lemon juice
- 30ml orange juice
- zest of 1 orange
- 5ml ground coriander
- 7.5ml Dijon mustard
- 10ml honey or maple syrup
- 3.75ml Maldon sea salt flakes
- freshly ground black pepper
Method
For the salad
- Arrange the citrus on a serving plate.
- Make the vinaigrette and drizzle a little over the fennel, then add to the citrus segments.
- Place the burrata on top. Drizzle with more vinaigrette. Finish with dukkah, pomegranate seeds and fennel sprigs.
TOP TIP: You need only half the vinaigrette here. Use the remainder for a quick clear-out-the-fridge salad.
For the vinaigrette
- Place all the ingredients in a lidded jar and shake vigorously.
- Taste and adjust seasoning according to taste.
