Cheat’s burrata and blood orange salad
4
Easy
15 minutes, plus 1 hour’s marinating time
“This is a mash-up of an old Jamie Oliver recipe from my 20s, one by Australia’s Maggie Beer and a more recent dish from Ottolenghi’s Nopi. It makes the perfect starter if you’re serving a rich main course, but, because of the quantity of fior di latte mozzarella – marinated with crème fraîche to resemble the texture of burrata – I save it for very special occasions.” – Kate Wilson
Ingredients
Method
- 4 balls fior di latte mozzarella
- 1 x 250 g tub crème fraîche
- 2 T extra virgin olive oil
- 1 1⁄2 t honey
- 3⁄4 t dried lavender
- 1⁄2 clove garlic, crushed
- sea salt, to taste
- 1 T coriander seeds
- microherbs or basil, torn, to garnish
Method
Ingredients
1. Slice the mozzarella (not too thinly) and lay in a shallow dish. Smear all the slices with the crème fraîche and leave to stand for 15 minutes.
2. Heat the oil in a small saucepan over a medium heat and add the honey, lavender, garlic and 3⁄4 t salt. Once it starts to simmer, remove from the heat immediately and stir well. Once cool, add the coriander seeds.
3. Peel and trim the tops and bases of the oranges and slice thickly. Place in a bowl and pour over the lavender-honey dressing.
4. When ready to serve, divide the oranges between four plates, or lay them on a platter. Spoon the creamy mozzarella alongside the orange on the small plates, or over the oranges on the platter. Drizzle over any juices from the orange bowl and scatter with the microherbs or basil.
Cook's note: You can make this dish with any fruit that’s in season. Figs would also be delicious.
Photographs: Jan Ras
Production: Abigail Donnelly and Kate Wilson
Food assistants: Emma Nkunzana and Josh Van Zyl
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