If your home-cooked meals aren’t complete without a squeeze of citrus or dash of zest, there’s a new cookbook by British recipe developer and food writer Catherine Phipps. Bring a little zeal to every meal of the day with Citrus. This blood orange, burrata and freekeh salad is about as zesty as it gets.
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.
- 2/3 cup freekeh
- 2 1/2 cups chicken or vegetable stock
- 2 garlic cloves, finely chopped
- 1 teaspoon finely grated bergamot zest (or lemon zest)
- Juice of 1/2 bergamot (or lemon)
- 1 tablespoon olive oil, plus extra for drizzling
- 2 small red onions, sliced vertically into thin wedges
- A large bunch chard, shredded
- 3 1/2 tablespoons 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 and freshly ground black pepper
For the salad
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.
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.
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.