Burrata & Burnt Oranges With Pistachios, Mint & Pomegranate

By • March 14, 2018 0 Comments

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Burrata & Burnt Oranges With Pistachios, Mint & Pomegranate

Author Notes: TK, from Feasts by Sabrina GhayourNikkitha Bakshani


Serves 2-4

  • 1 orange or blood orange
  • 1 splash extra-virgin olive oil
  • 1/2 pound ball of burrata
  • 1/3 cup pomegranate seeds
  • 1/4 cup pistachios, roughly chopped
  • 2 pinches nigella seeds
  • 1/2 teaspoon sumac
  • 1 or 2 pinches sea salt fakes and freshly ground black pepper
  • 1 handful mint leaves, torn
  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.
  2. You can use one of two methods to burn the orange segments: either use a kitchen torch to blacken the slices on both sides or, alternatively, heat a frying pan on the highest heat available until hot, brush a little oil onto both sides of the segments, and place them in the pan. Leave them to cook until starting to blacken, about 1 minute on each side.
  3. Place the ball of burrata in the center 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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