Blood Oranges And Burrata Bean Salad


– 400g red beans (or 1 jar of Bold Beans Queen Red Beans), drained – 2 tablespoons olive oil – 1½ teaspoons clear runny honey – 1 tablespoon balsamic vinegar – 1 red mild chili, finely sliced, or a pinch of chili flake – 3 blood oranges, or 3 medium oranges, 1 juiced (or roasted apricots, plums, or peaches) – 300-400g burrata – A few sprigs of fresh mint, leaves picked (optional)

Directions: 1. Begin by marinating the red beans: Add them to a bowl with the honey, the juice of one blood orange, the olive oil, half of the chili, and the balsamic vinegar. Mix well and leave to marinate.

Prep the oranges. Use a small, sharp, serrated knife to trim the tops and tails off the oranges. 

Remove the skin and white pith. Slice into 8 rounds, 1cm thick, and remove the pips.

Remove the red beans with a spoon, leaving the bulk of the marinade in the jar, and scatter over a large serving plate.

Scatter the blood orange slices and tear over the burrata. Drizzle over the remaining dressing.

Finish with the mint leaves, chopped almonds, and the remaining chili slices. Serve and enjoy!




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