Burrata With Blood Orange, Fennel, Corn And Ooray Powder
Corn is not normally in my weekly shop, but thanks to Tik Tok, I’ve found myself craving fresh corn! In this recipe I’ve paired a few unsuspecting ingredients that combine together perfectly to create this colourful and eye-catching dish.
The beautiful rich pink sprinkles on this recipe are thanks to freeze dried Ooray (Davidson Plum) powder, which is a native Australian fruit often grown in the QLD and Northern NSW region. It has a deep fruity flavour with a unique sourness that really elevates the dish. You can get it here.
I recently had the pleasure of chatting to Jess and Carl from Byron Bush Food, who grow and hand harvest this incredible fruit themselves. I urge you to have a good read and I know that once you immerse yourself in the story, you’ll really want to try this beautiful ingredient. And then you can make this yummy burrata salad – yay!
If you are looking for something interesting to impress your friends with, something I’m sure they will have never tasted or seen before, try this recipe!
Burrata With Blood Orange, Fennel, Corn And Ooray Powder
A fresh and interesting entree or side to serve with creamy burrata and native Australian Ooray (Davidson Plum) for a pretty and tasty finish.
Serves:
4
Prep time:
15 minutes
Cook time:
10 minutes
INGREDIENTS
- ⅓ cup pine nuts
- 2 ears corn, husk removed
- ½ bulb fennel, finely sliced or
- 2 blood oranges, peeled and finely sliced
- 3 baby cucumbers, sliced
- 1 burrata
- 1 tbsp freeze dried Ooray (Davidson Plum) powder
- 3 tbsp extra virgin olive oil, plus extra for cooking
- 1 lime, to serve
- Sea salt and black pepper, to serve
METHOD
- To prepare the pine nuts, place a pan over medium heat. When heated, add in the pine nuts and toast for 3-4 minutes, tossing and watching carefully to ensure they don’t burn. Transfer to a bowl and set aside.
- To prepare the corn, coat in olive oil and place on a hot pan over a medium to high heat, a grill pan if you have one. Cook for 8-10 minutes, turning every couple of minutes. Some areas will be bright yellow and others will be browned, this is what you want.
- Leave the corn to cool slightly, then slice off the cooked kernels and set aside.
- To prepare the salad, arrange the fennel, corn kernels, blood orange and cucumber on a large serving plate.
- Place the burrata in the centre and drizzle olive oil and lime juice over the whole dish. Top with toasted pine nuts and finish with a sprinkle of ooray plum powder, salt and pepper.
Notes
- You can make this dish without the ooray plum powder, however I highly recommend it! Ooray (Davidson Plum) is an Australian native fruit common in QLD and Northern NSW - it has a deep fruity flavour with a unique sourness that really elevates the dish. You can get it here.
- Want to learn more about Davidson Plum and Australian Native ingredients, read this conversation.
- You can use any toasted nut in place of pine nuts.
About Liv
I’m a holistic nutritionist (BSc) and healthy chef and I’m obsessed with waking up every day happy to be alive and excited for the day ahead, and eating incredible nourishing food!
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