Blood orange, burrata and freekeh salad

Blood orange, burrata and freekeh salad

By
From
Citrus
Serves
4
Photographer
Mowie Kay

This is a very happy confluence of ingredients; smoky nuttiness from the freekeh, earthiness from the chard, a creamy sweetness from the burrata, all pulled together by the fragrant, sweet-sour citrus. The bergamot is purely optional as its flavour is subtle here, but if you can, please do: bergamots are still in season (just) when blood oranges come in, so it should be possible to find them. Use lemon zest instead if not.

Ingredients

Quantity Ingredient
100g freekeh
600ml chicken or vegetable stock
2 garlic cloves, finely chopped
1 teaspoon finely grated bergamot zest, (or lemon zest)
1/2 bergamot, juiced, (or lemon)
1 tablespoon olive oil, plus extra for drizzling
2 small red onions, sliced vertically into thin wedges
A large bunch chard, shredded
50ml water
2 large blood or blush oranges, peeled and sliced, any juice squeezed from the peel reserved
1 large or 2 small burrata
a handful mint leaves
sea salt
freshly ground black pepper

Method

  1. First cook the freekeh. Soak it in plenty of cold water for 5 minutes, then drain and rinse thoroughly. Put in a medium saucepan with the stock, garlic and zest. Season with salt, then bring to the boil and leave to simmer for 15–20 minutes until cooked – it should be plumped up but still with some bite. Add the bergamot juice and leave to stand for a few minutes before straining.
  2. Heat the olive oil in a large frying pan. Add the onion wedges and sauté over a medium heat until starting to turn translucent – you want them softened but not completely collapsed. Add the chard, along with the water, and cook over a gentle heat until the chard has wilted down and the stems are still al dente. Season with salt and pepper.
  3. Arrange the freekeh over a large platter and top with the onions and chard. Pour over any reserved juice from the blood oranges – there should be a fair bit. Break up the burrata over the salad, then top with the orange slices and mint leaves. Drizzle over a little olive oil.
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