Orange, herb & burrata salad with black olive dressing

• large oranges↗3

  or 5 clementines, 1 zested

• handfuls of baby spinach↗2

  and rocket mix

• small bunch of flat-leaf parsley

  leaves picked

• mint↗

  leaves picked

• red onion↗1

  sliced thinly crosswise, rings separated

• balls of burrata↗2

  torn in half (ensure vegetarian)

• shelled pistachios↗25g g

  roughly chopped

• Dijon mustard↗1 tsp tsp
• red wine vinegar↗2 tbsp tbsp
• extra virgin olive oil↗3 tbsp tbsp
• honey↗1 tsp tsp
• black Kalamata olives↗50g g

  drained and finely chopped

Step-by-step instructions

1. 1

   For the dressing, whisk the orange zest, mustard and a drizzle of the vinegar together until smooth. Add the remaining vinegar, the olive oil and honey, then stir in the olives and season with salt. Set aside.

2. 2

   Using a serrated knife, carefully cut the peel and pith away from all of the oranges, then slice into circles, removing any seeds you come across. Pour any juice that collects on the chopping board into the dressing.

3. 3

   Scatter the leaves and herbs over a platter, then top with onion rings and oranges. Drizzle with half the dressing and gently toss with your hands to combine. Nestle the burrata pieces into the leaves, then pour the remaining dressing over the top and scatter with pistachios to serve.