Burrata with Blood Orange, Coriander Seeds, and Lavender Oil
This dish is super-popular at London's NOPI restaurant, but you can make it at home with these easy-to-follow directions.
- 2 tablespoons olive oil
- 1 1/2 teaspoons clear runny honey
- 3/4 teaspoon dried lavender
- 1/2 small clove garlic, crushed
- 3/4 teaspoon coarse sea salt
- 1 tablespoon coriander seeds, toasted
- 2 blood oranges
- 4 burrata balls (just under a pound)
- 1/8 ounce basil leaves
- Place the oil in a small saucepan with the honey, lavender, garlic, and salt. Bring to a simmer over medium-low heat and remove at once. Stir well and set aside until completely cool, then add the coriander seeds.
- Use a small sharp serrated knife to trim the tops and tails off the oranges. Cut down the sides of the oranges, following their natural curve, to remove the skin and white pith. Slice into 8 rounds, 3/4 inch-thick, and remove the seeds.
- Divide the orange slices between the plates, slightly overlapping, and place a burrata ball alongside. Spoon the coriander seeds and lavender oil over the cheese and orange, top with the basil leaves, tearing them as you go, and serve.
- Adapted with permission from NOPI: The Cookbook by Yotam Ottolenghi and Ramael Scully (Ten Speed Press, 2015)
- Photo credit: Jonathan Lovekin