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Blood Orange with Burrata + Radicchio
Blood Orange with Burrata + Radicchio
Blood Orange with Burrata + Radicchio
2 tsp caraway seeds
2 tbsp extra virgin olive oil
1 tbsp honey
2 blood oranges
1 radicchio
4 burrata
1 tbsp poppy seeds
  1. Put a small saucepan over a medium heat and add the caraway seeds. Toast until they become fragrant then remove from the heat and pour in the olive oil and honey. Finely grate in about 1 tsp of the zest of one of the oranges and leave to infuse.
  2. Top and tail the oranges and carefully slice off the skins and the pith then cut out the individual segments. Dice the segments into rough 1cm cubes. Slice the root off of the radicchio to separate all of the leaves. Slice the leaves in half lengthwise.
  3. Place the burrata just off centre on your serving plates. Arrange the radicchio next to the cheese and scatter the orange cubes over the top. Dress the cheese and salad generously with the dressing and scatter over the poppy seeds.
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