Blood Orange and Burrata Salad

Say the words ‘blood orange‘ and ‘burrata’ to us in one sentence, and we’ll start drooling immediately. We’ll start planning holidays to Sicily and finally consider emigrating south.

None of that is necessary if you make this salad from the book Citrus by cookbook author Catherine Phipps, which contains not only blood orange and burrata, but also our favourite grain, freekeh. Although there’s absolutely nothing wrong with a holiday to Sicily, of course.

Method
First, cook the freekeh. Soak it in plenty of cold water for 5 minutes, drain and rinse well under the cold tap. Place in a medium-sized saucepan and add the stock, garlic and citrus zest. Add sea salt to taste, bring to the boil and simmer gently for 15 to 20 minutes until the freekeh is cooked. Add the citrus juice and leave to stand for a few minutes before draining the freekeh.

Heat the olive oil in a large frying pan. Sauté the onion wedges over a medium heat until translucent. They should be soft, but not falling apart. Add the chard, along with the water, and cook over a fairly low heat until the chard has wilted and the stalks are tender but still have some bite. Season with sea salt and black pepper.

Spoon the freekeh onto a large, flat serving dish and spread the onion and chard mixture over it. Pour the reserved blood orange juice over the top. Tear the burrata into pieces over the salad and arrange the orange slices and mint leaves on top. Drizzle with a little olive oil.

Recipe and image from:

Catherine Phipps
Citrus
Published by Good Cook
24.95 euros