Grapefruit Burrata Endive Salad with Pistachio Rose Dukkah

Grapefruit Burrata Endive Salad with Pistachio Rose Dukkah

Prep Time: 30 minutes

Cook Time: 5 minutes

Servings: 2 - 4

Ingredients:

Pistachio rose dukkah

• ½ cup raw shelled pistachios
• ¼ cup pine nuts
• 3 tbsp sesame seeds
• 1 tsp fennel seeds
• 2 tbsp dried rose petals
• 1 tbsp cumin seeds
• 1 tbsp coriander seeds
• ½ tsp pink peppercorns
• 1 tsp salt

Grapefruit and endive burrata salad

• 2 grapefruits
• 2-3 endives, leaves separated
• 2 tbsp honey
• Splash of red wine vinegar
• Olive oil
• Kosher salt
• 1-2 balls burrata, room temperature
• Bread, to serve (optional)

Directions:

1. In a pan over medium heat, toast the pistachios and pine nuts until fragrant - 4-5 minutes. Add the fennel seeds, sesame seeds, cumin seeds, coriander seeds, and pink peppercorns and toast for an additional minute. Take off the heat.
2. Add the toasted nuts and spices to a small blender along with the dried rose petals and salt. Blitz to combine, until it becomes a chunky meal texture.
3. Cut the outside peel off the two grapefruits and cut them into supremes. Squeeze any leftover grapefruit flesh into a bowl. Whisk in the honey, a splash of red wine vinegar, and a few glugs of olive oil. Season with salt.
4. Toss the grapefruit supremes back into the dressing.
5. Arrange the endives on the plate. Place the dressed supremes on top of the endives, spooning any additional juices left in the bowl. Place the burrata ball(s) in the center. Sprinkle the pistachio rose dukkah and flaky salt. Serve by itself and/or with crusty bread.