Description

This vibrant and fresh recipe combines creamy burrata cheese with the unique flavor of burnt oranges, complemented by crunchy pistachios, fruity pomegranate seeds, and fragrant mint. Enhanced with a sprinkle of sumac, nigella seeds, and sea salt flakes, this dish offers a delicious balance of smoky, sweet, tangy, and nutty flavors making it perfect as an appetizer or light meal.

Ingredients

Scale

Produce

1 orange or blood orange
1 handful fresh mint leaves, torn

Dairy

1/2 pound ball of burrata

Nuts & Seeds

1/4 cup pistachios, roughly chopped
2 pinches nigella seeds

Fruits

1/3 cup pomegranate seeds

Pantry

Extra-virgin olive oil, for drizzling
1/2 tsp sumac
1-2 pinches sea salt flakes
Freshly ground black pepper, to taste

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Instructions

Prepare the Orange: Slice the orange or blood orange into thin rounds, making sure to retain the peel as it adds flavor and color.
Burn the Orange Slices: Heat a skillet over medium-high heat. Once hot, place the orange slices directly into the pan and cook until the edges are caramelized and slightly burnt, about 2-3 minutes per side. This enhances the orange’s sweetness with a smoky depth.
Assemble the Platter: Arrange the burnt orange slices on a serving plate. Tear the burrata ball into large chunks and place it atop the oranges.
Finish with Toppings: Sprinkle the pomegranate seeds, chopped pistachios, and nigella seeds evenly over the burrata and orange. Dust with sumac for a tangy, lemony note. Drizzle lightly with extra-virgin olive oil, then season with sea salt flakes and freshly ground black pepper. Garnish with torn fresh mint leaves for a bright herbal finish. Serve immediately to enjoy the texture contrasts.

Notes

Use a non-stick skillet or a well-seasoned cast iron pan to prevent oranges from sticking when burning.
Burnt orange slices add a wonderful smoky-sweet flavor but monitor the heat carefully to avoid bitterness.
Burrata should be served fresh and at room temperature for best creaminess.
Sumac adds acidity and color – substitute with lemon zest if unavailable.
This recipe works well as a starter or a light summery salad.