OTTOLENGHI’S BLOOD ORANGE & FENNEL SALAD WITH BURRATA – A PINCH OF …
|2 tbsp olive oil|
|1-2 tsp clear runny honey|
|2 rosemary sprigs or 1 tsp dried lavender|
|1 small garlic clove, grated|
|1 tbsp coriander seeds, toasted|
|1 fennel bulb, thinly sliced with a mandolin or vegetable peeler. Fronds set aside to serve.|
|2-3 (320g total) blood oranges, or 2 medium oranges|
|1 -2 burrata balls (or 4 separate ones if you’re making separate plates per person)|
|Coarse sea salt|
|Ground black pepper|
|Fennel fronds, or basil leaves, torn while dressing|
- Start by toasting the coriander seeds in a dry pan until fragrant, ± 1.5 minutes.
- Place the oil in a small saucepan with the honey, rosemary (or lavender), garlic and a teaspoon of salt.
- Bring to a simmer on a medium-low heat and remove at once, this will go very quickly.
- Stir well and set aside until completely cool, then add the coriander seeds.
- ***Assembling the salad
- Cut the fronds of the fennel and slice the rest thinly with a mandolin or a vegetable peeler.
- Add the fennel to a bowl and dress with a squeeze of fresh orange juice (± 1 tbsp) and season with pepper and salt.
- On a large plate (or 4 separate smaller plates) divide a layer of of the fennel.
- Trim off the the tops and bottoms from the oranges.
- Cut down the sides of the oranges, following their natural curve, to remove the skin and white pith. Slice into ± 1 cm thick slices, and remove the pips.
- Divide the orange slices over the plate(s), slightly overlapping, and place a burrata ball on top. Spoon the dressing over the cheese, orange and fennel. If you like you can remove the rosemary, the dressing has already been infused, but you can also keep it in if you think it’s pretty.
- Top with the fennel fronds or the basil leaves.
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FENNEL AND FETA WITH POMEGRANATE SEEDS AND SUMAC
Provided by: Yotam Ottolenghi
Yield: Serves 4
Start by releasing the pomegranate seeds. The best way to do it is to halve the pomegranate along its ‘belly’ (you only need half a pomegranate here), then hold the half firmly in your hand with the seeds facing your palm. Over a large bowl, start bashing the back of the fruit with a wooden spoon. Don’t hit too hard or you’ll bruise the seeds and break the skin. Magically, the seeds will just fall out. Pick out any white skin that falls in.
Remove the leaves of the fennel, keeping a few to garnish later, and trim the base, making sure you leave enough of it still attached to hold the slices together. Slice very thinly lengthwise (a mandolin would come in handy here).
In a bowl, mix the olive oil, sumac, lemon juice, herbs and some salt and pepper. Add the fennel and toss well. Taste for seasoning but remember, the feta will add saltiness.
Layer the fennel, then the feta and then the pomegranate seeds in individual serving dishes. Garnish with fennel leaves, sprinkle over some sumac and serve immediately.