“Burrata with Blood Orange, Coriander Seeds & Lavender Oil”, Ottolenghi

Inspired Connections

This Ottolenghi recipe, “Burrata with Blood Orange, Coriander Seeds & Lavender Oil”, from NOPI (pg.17, with @ramaelscully) was brought back to life thanks to two Instagram inspirations:

• @marlein_de_visscher, whose beautiful March 4th post stayed in my bookmarks for weeks
• @foodmood_le, who kindly gifted me dried lavender during her spring visit to Singapore

This became a celebration of fragrant herbs and visual poetry—apéro-style. I couldn’t find blood oranges, so I used a juicy grapefruit instead. And it turned out to be sensational.

Fragrant, Cool, and Beautiful – Just Like Spring

This quick recipe is all about the contrast—sweet and floral, cool and creamy, juicy and salty.
You pair thick-cut citrus slices with burrata, and drizzle a perfumed oil of lavender, coriander seeds, honey, garlic, and olive oil over it all. Chill your wine, and this dish will elevate your next apéro gathering into something magical.

It was so good I had to turn it into a reel. This might be my new favorite burrata recipe!

Visual Guide to the Recipe

Recipes & Ingredients

Ingredients

• 2 tbsp olive oil
• 1½ tsp honey
• 1 tsp dried lavender
• 2 garlic cloves, crushed
• 1 tbsp coriander seeds (toasted)
• 1 grapefruit (or blood orange if you have it)
• 1 ball burrata cheese
• Good-quality salt

Steps

1. In a small saucepan, gently heat the olive oil with honey, lavender, garlic, and ¾ tsp salt until just simmering. Remove from heat, stir, and let cool. Then stir in toasted coriander seeds.
2. Peel and slice the grapefruit into 1cm thick rounds, removing seeds.
3. Plate the grapefruit and burrata (plus greens if you like), and drizzle generously with the perfumed oil. Chill before serving.

ラベンダー香るグレープフルーツとブラータのアペロ

「NOPI」（オットレンギ＆ラマエル・スカリー著）より。
ドライラベンダーとコリアンダーシードを香らせたオイルを、厚切りグレープフルーツとブラータにかけるだけ。冷たい白ワインやシャンパンと合わせたい、香りの余韻まで美しい一皿でした。

本来はブラッドオレンジで作るレシピですが、今回はジューシーなグレープフルーツにて。思いのほか、酸味と甘さ、ブラータのクリーミーさが調和して、また作りたいと思える味に。