Blood orange, burrata and fennel with toasted coriander seed oil

Toasting the coriander seeds turns them into little bursts of lemony nutty flavour in your mouth, full of crunch and aromatic warmth. It’s a lovely fresh salad, one that you can put together in the winter months – it really brightens up a dull day.

Tip: the infused oil is great drizzled over fresh mozzarella with a sprinkle of salt.

Alternatives: try goat’s cheese, feta or mozzarella instead of the burrata.

Requires infusing time.

Overview

Prep time

15 mins

Cook time

2 mins

Serves

4

Ingredients

• 2 tbsp coriander seeds

• 100ml extra-virgin olive oil

• 1 fennel bulb

• 1 tbsp lemon juice

• 2 balls (about 300g in total) burrata, torn into pieces

• 2 blood oranges, peeled and sliced

Method

Step 1

Toast 2 tbsp coriander seeds in a dry frying pan until they are turning golden and smell rich and toasty. Then add them to 100ml extra-virgin olive oil and leave to infuse – the further ahead you can do this, the better.

Step 2

Halve 1 fennel bulb vertically, trim the ends, then either cut into slim wedges or slice very thinly using a sharp knife or mandoline.

Step 3

Toss the fennel in 1 tbsp lemon juice to stop it turning brown.

Step 4

Arrange 2 balls of burrata (about 300g in total), torn into pieces, over the base of a large plate, then scatter over the fennel slices in a layer. Arrange 2 blood orange slices on top.

Step 5

Finally, spoon over the coriander seed oil and a sprinkle of salt.