Burrata & charred orange

The book Feasts by Sabrina Ghaynour features festive recipes for every occasion, but with a Middle Eastern twist. A burrata at the center of a dish is spectacular as it is, but this stunning salad with charred orange, pistachios, mint and pomegranate takes it to a whole new level.

Method

Cut the orange into segments. To do this, use a sharp knife to cut off the top and bottom of the orange. Stand the orange on the cut surface and slice away the peel and white pith until the orange flesh is visible all around. Now cut the orange segments free from the membranes and discard the membranes.

You can char the orange segments in 2 ways: char both sides with a crème brûlée torch, or heat a frying pan over high heat, brush both sides of the orange segments with a little oil and place them in the pan. Fry for 1 minute on both sides, until they darken.

Place the whole burrata in the center of a serving dish or tear it, as I always do, into quarters (this is easier if you score the top first). Arrange the orange segments on the dish and sprinkle with the pomegranate seeds, pistachios, nigella seeds and sumac. Drizzle with plenty of olive oil, season with salt and pepper, scatter the mint over the top and serve.

Wine tip: 2015 La Caprichosa verdejo – Rueda
The creamy burrata and the freshness of the fruit and mint call for a generous and juicy wine. This verdejo has complex flavors, hints of ripe nectarine and pear, and mineral notes. Its fresh, clean finish will have you immediately craving the next sip.

Title: Feasts
Author: Sabrina Ghayour
Price: € 24,95
Publisher: Good Cook B.V.