Blood orange & za’atar burrata with hazelnuts

Pairing fruit and cheese together is nothing new. Cheddar and pineapple is a British dinner-party staple from the 1980s, and I firmly believe all these ‘trendy’ cheese and fruit combinations have been inspired by this retro classic! In season from February to April, blood oranges are just divine, and persimmons are wonderful from October to December. Be creative and use peaches, pears or grapefruit, too, but please let the seasons guide you.

SERVES 4

● 3 oranges

● 2 large burrata

● 30g toasted hazelnuts, roughly chopped

Handful basil and mint leaves

FOR THE DRESSING

● 2tbsp extra virgin olive oil

● ½ garlic clove, crushed 1tbsp za’atar

● 1tsp Aleppo pepper

● 1tbsp capers

● Squeeze lemon juice

● Squeeze honey

1 First make the dressing by mixing the dressing ingredients together in a screw-top jar. This will keep in the fridge for up to 3 days.

2 Top and tail the oranges, then following their natural curve, cut away the skin and any pith, using a small, sharp serrated knife. Cut into rounds, about 1cm thick.

3 Place the burrata in the middle of a large platter and arrange the orange slices around it. Drizzle over the dressing and sprinkle over the hazelnuts, and the basil and mint leaves. A perfect summery starter.