Pistachios, pomegranate and nigella seeds with burnt oranges, topped with burrata cheese. Pic by Kris Kirkham

This recipe serves 2-4


1 orange or blood orange

Extra virgin olive oil

200 g ball of burrata

60 g pomegranate seeds

25 g pistachio nuts, roughly chopped

2 pinches of nigella seeds

½ tsp of sumac

Handful of mint leaves, torn

Maldon sea salt flakes and freshly ground black pepper


To segment the orange, use a small, sharp knife to cut away the top and bottom of the fruit. 

Rest the orange on the cut surface, then slice away strips of peel and pith to expose the flesh all around the orange. 

When peeled, slice out segments of orange and discard the leftover skin.

You can use 1 of 2 methods to burn the orange segments: either using a cook’s blowtorch – blacken the slices on both sides or, alternatively, heat a frying pan on the highest heat available until hot, brush a little oil onto the orange segments on both sides and place them in the pan. 

Leave them to cook for 1 minute on each side, or until starting to blacken.

Place the ball of burrata in the centre of a serving plate and either leave it whole or, if you’re like me, pull it apart into rough quarters (roughly scoring the top makes this easier to do).

Arrange the burnt orange segments on the plate and scatter over the pomegranate seeds, pistachios, nigella seeds and sumac. 

Drizzle generously with olive oil, season with salt and pepper, scatter over the torn mint leaves and serve.

‘Feasts’ by Sabrina Ghayour, published by Mitchell Beazley, is out now and available from loot.co.za