Serves: 2-4
1 orange or blood orange
Extra-virgin olive oil
200g ball of burrata
60g pomegranate seeds
25g pistachio nuts, roughly chopped
2 pinches of nigella seeds
½ tsp sumac
Handful of mint leaves, torn
Maldon sea salt flakes and freshly ground black pepper
To segment the orange, use a small, sharp knife to cut away the top and bottom of the fruit. Rest the orange on the cut surface, then slice away strips of peel and pith to expose the flesh all around the orange. When peeled, slice out segments of orange and discard the leftover skin.
You can use one of two methods to burn the orange segments: either using a cook’s blowtorch – blacken the slices on both sides or, alternatively, heat