Warm salad of roast fennel and clementines with burrata and chilli

Winter

If you can’t get hold of clementines, tangerines work well here instead. They both have a natural affinity with fennel, in truth all citrus fruit does. The warmth of chilli and the cool, creamy burrata make this happy combination even happier.

serves 4

Ingredients

3 medium fennel bulbs
4 to 5 clementines
2 balls burrata or good mozzarella
A couple of handfuls bitter winter leaves
2 pinches dried chilli flakes
1 tsp fennel seeds
4 tbsp olive oil
Salt and freshly ground black pepper

Method

Heat the oven to 180°C fan.

Trim the base from the fennel bulbs and remove any damaged outer layers. Cut each bulb in half lengthways, then slice into wedges.

Arrange the fennel over a large baking tray. Drizzle over half the olive oil, scatter over the fennel seeds and chilli flakes and season well. Cover loosely with baking parchment or foil and roast for 25 to 30 minutes, until tender.

Peel the clementines and slice them into thick rounds. Arrange them among the fennel, turning them through the oil and seasoning.

Increase the oven temperature to 200°C fan and roast uncovered for a further 20 minutes, until the fennel is caramelised and the citrus lightly blistered.

Transfer to a serving platter. Tear over the burrata, scatter with winter leaves and drizzle with the remaining olive oil. Season lightly and serve at once.

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