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Burrata & burnt orange salad with pistachios, mint and pomegranate


1 orange, peeled & segmented 

Extra virgin olive oil

200g ball of burrata

60g pomegranate seeds

25g pistachio nuts, roughly chopped

2 pinches of nigella seeds

1/2 tsp sumac

Handful of mint, finely chopped

Salt & pepper

Serves 4

​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. Heat a frying pan on the highest heat available until hot, brush a little oil on the orange segments on both sides and place them in the pan. Leave them to cook for 1 minute on each side, or until starting to blacken.

3.Place the ball of burrata in the centre of a serving plate and either leave it whole or pull it apart into rough quarters.


4. 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 chopped mint leaves and serve.

Allergens: Nuts. Dairy. 

Source: Sabrina Ghayour

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