radicchio, blood orange, burrata and pistachio salad

the ultimate salad for lazy hosts who like compliments

ingredients

• 1 small head radicchio

• 2 blood oranges

• 200g burrata

• ⅓ cup roasted pistachios, roughly chopped

• Extra virgin olive oil

• Flaky sea salt

• Freshly cracked black pepper

method

1. Separate the radicchio leaves, tearing any particularly large ones in half. Wash and dry thoroughly.

2. Using a sharp knife, remove the peel, then cut out segments.

3. Arrange the radicchio leaves loosely over a serving platter and tuck the blood orange amongst them. Tear the burrata over the top, letting some of the creamy centre spill over the leaves, then scatter with the roasted pistachios.

4. Finish with flaky sea salt, plenty of freshly cracked black pepper and a generous drizzle of extra virgin olive oil.
   
   Serves 4