Burrata with Torched Grapefruit, Marinated Fennel, Chilli & Pistachios
My feed at the moment is full of people happy that it’s officially “autumn” and therefore cosy food season. Don’t get me wrong, I love an apple crumble and roast dinner as much as anyone, but I for one and still clinging on to the last few remnants of summer. We enjoyed this al fresco during the heatwave weekend back in July which already seems like a lifetime ago, but for me, burrata is the ideal sharing starter at any time of year.
Serves 4
Use a mandolin (very carefully!) or finely slice two fennel bulbs into thin shards. Add to a large bowl with the zest and juice of a lemon, 1 tbsp white balsamic, 1 tsp honey, 1 finely chopped red chilli, a large handful of finely chopped mint, and 1 tsp sea salt flakes. Mix everything together and leave to marinate at room temperature for at least 30 mins to an hour, tossing every now and them.
Segment two grapefruits and use a blowtorch to char them evenly on the outside.
When you are ready to serve, add the fennel to a large serving platter, top with the burrata, arrange the charred segments over the top, and add a generous large handful of roughly chopped toasted pistachios.
Drizzle the burrata with extra virgin olive oil and some extra chilli, mint leaves and seasoning.
Serve with warm ciabatta and chilled rosé of course.