Burrata with lentils and blood oranges
Burrata cheese salad
Lentil salad recipe
A combination of fruit, legumes, creamy cheese and a spicy herb oil… a lunch that I can fully enjoy.
- cooking pot
- little pan
- 2 blood orange
- 150 gr lentils
- 1 Burrata cheese
- ½ red onion
- 500 ml vegetable broth water + 1 stock cube
- 2 tbl spoon olive oil
- 1 tbl spoon dill chopped
- 1 tea spoon dried oregano
- salt and pepper
- 4 tbl spoon olive oil
- 1 tea spoon dried oregano
- ½ tea spoon spicy red pepper powder
- ½ tea spoon chili flakes
- Rinse the lentils under running water to remove any dust and sand.Place a pot with the vegetable stock on the heat and let the water boil. Add the lentils. Depending on the type of lentils you use, the cooking time will change. If you have soaked the lentils for a few hours, they will be ready after 15 minutes of cooking. If not, count on a cooking time of between 25 and 50 minutes. NB! Do not use red lentils, they are more for soups and cook very easy soft…Once the lentils are ready (taste regularly), let them cool.
- Chop the red onion into small pieces. Finely chop the dill. Mix the lentils with 2 tbsp olive oil, the red onion and 1/2 of the dill. Season with salt and pepper. Set aside.
- Remove the peel from the oranges. I cut off the top and bottom with a filleting knife. Put the orange on the board and then cut from top to bottom just below peel. Turn the orange until the peel is completely removed. Now cut the orange into slices of 1/2 cm.
- For the herb oil, put all the ingredients (olive oil, oregano, paprika powder and chili flakes) in a small pan. Let the oil warm up briefly (do not let it burn).
- Drain the burrata cheese. Place it on a platter and tear it open so that the creamy cheese flows out. Place the orange slices on top. Arrange the lentils on the dish with the cheese. Season the whole with some salt and pepper. Sprinkle with the shredded dill and drizzle with the spicy herb oil. yummie!!!
Burrata cheese is one of my absolute favorites. I get to work with this creamy cheese during both the summer and winter months. Burrata is so versatile and you can use it both cold and warm. I prefer to eat it cold in combination with for example tomato, pesto and nuts. Here I created a recipe with lentils and juicy blood orange. Serve with flatbread if desired. What a party! I make one big dish and the four of us eat from the same plate… “Para compartir” as we say here in Spain. Sharing food and being in good company makes everything twice as tasty… Bon appetit and see you soon.
Serving: 4gCalories: 367kcalCarbohydrates: 26gProtein: 16gFat: 24gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 27mgSodium: 8mgPotassium: 414mgFiber: 12gSugar: 2gVitamin A: 514IUVitamin C: 6mgCalcium: 243mgIron: 3mg
Tried this recipe?Let us know how it was!
I am Patricia, energetic 40'er, architect, business manager and food blogger. Living in Andalusia but from Flanders - Belgium. Mother of 2 active and creative kids who, together with my husband Geert, form the tasting team of the first order!
Cooking has become a passion. Everything starts with devising an original recipe and that’s when my love for food photography & styling comes across… In my blog you will get to know my healthy Mediterranean fusion cuisine!
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