Please wait, the site is loading...

Sponsored: Orange, fennel and burrata salad

Serves: 4
timePrep time: 20 mins
timeTotal time:
Sponsored: Orange, fennel and burrata salad
Recipe photograph by Stuart West

Sponsored: Orange, fennel and burrata salad

Make the most of May bank holidays with an Italian-inspired mini cocktail party in the garden

Serves: 4
timePrep time: 20 mins
timeTotal time:

Rate this recipe
Print Print
Tamsin Burnett-Hall

Tamsin Burnett-Hall

Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes


  • 2 fennel bulbs
  • 3 tbsp olive oil
  • 3 oranges
  • ½ x 80g bag pea shoots
  • 6 slices prosciutto crudo
  • 1 tbsp coriander seeds
  • 2 tsp Dijon mustard
  • 1 tsp white wine vinegar
  • 2 x 150g balls burrata
  • crusty bread*, to serve

Step by step

  1. Preheat a griddle pan. Slice each fennel bulb into about 8 wedges (reserve any fronds), keeping them attached at the root. Toss with 1 tablespoon of olive oil and seasoning and griddle for about 4 minutes each side until caramelised and tender. Remove to a plate.
  2. Meanwhile, grate the zest and squeeze the juice from half an orange, for the dressing. Cut the peel and pith from all the remaining oranges and slice into thin rounds, discarding any pips.
  3. Scatter the pea shoots over a large platter or individual plates then arrange the orange slices and fennel on top.
  4. Crush the coriander seeds coarsely and toast in a dry frying pan until fragrant. Remove from the heat and whisk in 2 tablespoons of oil, the mustard, vinegar and orange zest and juice; season to taste. Drizzle half of the dressing over the salad then roughly tear up the prosciutto and ribbon on top.
  5. Place the balls of burrata on top and cut open. Drizzle the rest of the dressing over the cheese and serve immediately, with crusty bread for mopping up the juices. Accompany with Amalfy Sunset Spritz cocktails, made with Malfy Gin Rosa. *Serve with gluten-free bread if required.
    Serve with an 'Amalfy' sunset spritz
    Fill a wine glass with ice cubes and pour over 35ml Malfy Gin Rosa, 50ml Sanpellegrino Aranciata Rossa and 50ml prosecco. Add a wheel of fresh orange and a slice of strawberry, stir gently to combine, then serve garnished with a sprig of fresh thyme.

You might also like...