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Burrata and blood orange

Burrata and blood orange recipe

Burrata and blood orange

PT30M

Why not try?

1
Leave the burrata at room temperature for 1 hour before starting to prepare the dish
  • 1 burrata
2
Cut the blood oranges into thin slices crossways then squeeze the juice of the remaining half into a bowl and set aside
  • 2 1/2 blood oranges, peeled, white pith removed, plus the juice of the extra 1/2
3
Place the radicchio, watercress and rocket leaves in a bowl of iced water and set aside. Drain and dry when ready to serve
  • 30g of rocket
  • 30g of radicchio
  • 30g of watercress
4
Add the lemon juice and zest to the bowl of reserved orange juice, together with the olive oil, honey and some salt and pepper and whisk energetically until nice and creamy
  • 1 lemon, zest only
  • 2 tsp lemon juice
  • 3 tsp honey
  • 4 tbsp of extra virgin olive oil
  • black pepper
  • salt
5
To serve, open the burrata on to one side of a serving plate, arrange the drained leaves on the other side, then top the leaves with the orange slices and capers. Drizzle with the dressing and finish by scattering the chopped hazelnuts on top
  • 30g of capers
  • 10 hazelnuts, toasted and chopped

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