Fresh, zesty, creamy, crunchy; the perfect salad
When you’re looking for something fresh and a little indulgent, then you need a blood oranges and burrata bean salad
- SERVES: 4
- PREP TIME: 15 mins
- DIFFICULTY: easy
- IDEAL FOR: starter, side, light meal, snack
Blood oranges and burrata bean salad
Another recipe from Bold Beans and another one I love.
I mean, who doesn’t love burrata?!
It’s a creamy, indulgent, mess, that we love to add to a salad to feel less guilty.
Works for me!
Ingredients
- 400 g of red beans (or 1 jar of Bold Beans Queen Red Beans) drained
- 2 tbsp olive oil
- 1½ tsp clear runny honey
- 1 tablespoon of balsamic vinegar
- 1 red mild chilli, finely sliced or a pinch of chilli flakes
- 3 blood oranges, or 3 medium oranges, 1 juiced (or roasted apricots, plums or peaches)
- 300-400g burrata
- A few springs of fresh mint, leaves picked (optional)
- A good pinch of flaky salt
- 2 handfuls of roasted almonds, roughly chopped
Directions
- Begin by marinating the red beans: Add them to a bowl with the honey, the juice of one blood orange, the olive oil, half of the chilli and the balsamic and mix well. Leave to marinate.
- Prep the oranges. Use a small, sharp, serrated knife to trim the tops and tails off the oranges. Remove the skin and white pith. Slice into 8 rounds, 1cm thick, and remove the pips.
- Remove the red beans with a spoon (leaving the bulk of the marinade in the jar) and scatter over a large serving plate.
- Scatter the blood orange slices and tear over the burrata.
- Top them with the and drizzle over the remaining dressing.
- Finish with the mint leaves, almonds and the remaining chillis.
For another great sharing salad, visit here.
