Jess' Festive Burrata

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 By Jess Murphy

A Christmassy orange, burrata, hot honey sharing plate, perfect for hosting this holiday season.

4 people 10 minutes 20 minutes


  • 3 large Blood Oranges
  • 1 pack Burrata room temperature
  • 100 ml Extra Virgin Olive Oil
  • 1 bulb Fennel
  • 70 g Pistachios
  • 1 - Red Chilli halved
  • 1 pinch Salt and Pepper to taste
  • 100 g SuperValu Green Olives
  • 40 g SuperValu Honey
  • 1 bunch Thyme


1. Using a sharp knife, peel your 3 oranges, making sure you peel the white pith. Cut into wagon wheel slices and place in a bowl to the side.
2. Slice the fennel as thin as you can. We're using this raw as it's super fresh
and has a real kick of aniseed flavour.
3. Now place this on your platter with a sprinkle of sea salt and pepper. Layer your
oranges on top, and drizzle the extra virgin olive oil. This is a self-saucing salad.
4. In a saucepan, heat up the honey and chilli and pop in two twigs of thyme. Bring to the boil, turn off , and set aside to infuse for 10 minutes.
5. Now tear your burrata over the oranges and fennel, drizzling the lush hot honey on top.
6. Sprinkle with a handful of green olives and the chopped pistachios.
7. And boom, just like that, serve away

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