Description
A vibrant and sophisticated salad featuring creamy burrata paired with smoky burnt orange segments, crunchy pistachios, fresh mint, and juicy pomegranate seeds, finished with aromatic spices and a drizzle of olive oil. Perfect as a refreshing appetizer or light meal.
Ingredients
Scale
Produce
- 1 orange or blood orange
- 1 handful fresh mint leaves, torn
- 1/3 cup pomegranate seeds
Dairy
- 1/2 pound ball of burrata
Nuts & Seeds
- 1/4 cup pistachios, roughly chopped
- 2 pinches nigella seeds
Spices
- 1/2 tsp sumac
- 1-2 pinches sea salt flakes
- Freshly ground black pepper, to taste
Oils & Vinegars
- Extra-virgin olive oil, for drizzling and searing
Instructions
- Prepare the Orange: Use a small, sharp knife to remove the top and bottom of the orange. Set it on a cutting surface and carefully slice away the peel and pith, exposing the flesh all around. Then segment the orange by slicing between each membrane to release the orange segments, or alternatively slice it into rounds.
- Burn the Orange Segments:
Option 1 (Kitchen Torch): Lightly torch each side of the orange segments until they begin to blacken.
Option 2 (Stovetop): Heat a frying pan on high heat. Lightly brush both sides of the orange segments with olive oil and place them in the hot pan. Sear each side for about 1 minute until charred and smoky in flavor. - Assemble the Dish: Place the burrata ball in the center of a serving plate. You can leave it whole or gently tear it into quarters to release the creamy interior. Arrange the burnt orange segments evenly around the burrata, then sprinkle with pomegranate seeds, chopped pistachios, nigella seeds, and sumac.
- Finish and Serve: Drizzle the assembled dish generously with extra-virgin olive oil. Season with sea salt flakes and freshly ground black pepper to taste. Scatter the torn mint leaves over the top for freshness and serve immediately to enjoy the contrast of smoky, creamy, and fresh flavors.
Notes
- Using a kitchen torch gives a more controlled char on the orange segments, but stovetop searing works well if a torch is unavailable.
- Burning the orange adds smoky depth, balancing the richness of burrata and brightness of pomegranate.
- Adjust seasoning at the end to suit your taste; the sumac adds a nice tangy note complementing the sweetness of the fruit.
- Serve this dish fresh to enjoy the contrast in textures and temperatures.
- You can substitute pistachios with toasted almonds or walnuts if preferred.
