Zesty! A Blood Orange, Burrata And Freekeh Salad

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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.

Reprinted with permission from Citrus

Zesty! A Blood Orange, Burrata And Freekeh Salad
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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.
Prep Time
30
minutes
Cook Time
30
minutes
Servings
0
servings
Ingredients
  • 2/3 cup freekeh
  • 2 1/2 cups chicken or vegetable stock
  • 2 garlic cloves
  • 1 teaspoon finely grated bergamot zest (or lemon zest)
  • Juice of 1/2 bergamot (or lemon)
  • 1 tablespoon olive oil
  • 2 small red onions
  • A large bunch chard
  • 3 1/2 tablespoons water
  • 2 large blood or blush oranges
  • 1 large or 2 small burrata
  • A handful mint leaves
  • sea salt and freshly ground black pepper
Directions
  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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