Burrata with Citrus and Dukkah
Bitter-sweet blood oranges have a short season in late winter but many alternatives are available, such as clementines, pink grapefruit, roasted red grapes, and pickled pears. Regular oranges also work very well.
Ingredients:
2 tbsp olive oil
2 tsp runny honey
1 tbsp citrus juice
2 tbsp of your favourite Zambonelli Dukkah
2 citrus, when in season blood oranges, or pink grapefruit or regular oranges
Burrata Ball
Handful of microgreens
Preparation Directions:
Whisk the oil, citrus juice and honey together with a pinch of salt. then add the Dukkah.
Use a small, sharp, serrated knife to trim the tops and tails off the oranges. Cut down the sides of the oranges, following their natural curve, to remove the skin and white pith. Slice into 8 rounds, 1cm thick, and remove the pips.
Arrange the citrus slices on the plate, slightly overlapping, and place a burrata ball alongside. Spoon the Dukkah dressing over the cheese and citrus slices, top with the micro greens, and serve.