This Burrata with Oranges and Coriander is inspired by Yotam Ottolenghi. We savoured this dish last year while dining at his restaurant in London. But I’d forgotten about it until looking for ways to use up the pile of oranges that were slowly getting moldy on my counter.
Traditionally, he uses dried coriander and lavender, so I gave you that option below. I went with green coriander seeds and fresh lavender because both are currently growing in my garden.
Green coriander seeds have a bright, intense floral (almost bitter) profile, while dried coriander seeds have a more savory note to them. Read more about these flavors in my post: The Many Flavors of Cilantro Plants.
Either way, you can’t go wrong with this simple Spring or Summer Burrata with Oranges and Green Coriander Seeds.
Happy Eating,
~Monique
Burrata with Oranges & Green Coriander Seeds
3 tbsp olive oil
1 tsp honey
1 small garlic clove, crushed
1 tsp green coriander seeds (can use dried if green ones are not available or a few sprigs of cilantro leaves)
1 flowering bud of fresh lavender
1 medium orange
1 burrata ball
A few fresh basil leaves
1/8 tsp of salt
Optional: handful of microgreens, toasted or crusty bread (choose gf as desired)
Place a burrata ball in the middle of a shallow platter, cut an X on the top, and gently open to reveal the creamy insides.
Use a knife to slice both ends off the orange. Cut down the sides of the orange, following its natural curve, to slice the skin and pith from the orange. Slice the orange into rounds and then quarter each round. Arrange over the burrata ball.
Note: if using dried coriander seeds, toast these in a small skillet first, then set aside.
Heat the olive oil, honey, salt, lavender and crushed garlic clove in a small skillet just until it begins to simmer. Add the green or dried and toasted coriander seeds and remove from the heat.
Remove the garlic clove from the pan. Pour the contents of the pan directly over the burrata and oranges. Tear fresh basil over the top.
Enjoy with a big crusty bread.
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