Spicy Honey & Dukkah Burrata Plate With Piquant Dukkah Oil & Pomegranate
A starter guaranteed to wow your guests ✨
A starter guaranteed to wow your guests ✨
4
20 minutes
4 minutes
Creamy burrata topped with juicy pomegranate, fresh mint, and a drizzle of spicy mānuka honey, finished with our signature dukkah for the ultimate crunch and flavour hit. Served with warm flatbread — it’s elevated and made to impress.
Author:Alexandra Fine Foods
Piquant Dukkah Oil:
2 Tbsp extra virgin olive oil
1 Tbsp Alexandra’s Piquant Dukkah
½ tsp flaky sea salt
Burrata Plate:
1 small shallot, thinly sliced into rounds
1 small pink grapefruit, skin removed & thinly sliced
1x 125g ball burrata, drained
¼ cup pomegranate arils
2 tsp Mānuka runny honey
1 tsp pomegranate molasses
1 handful fresh mint leaves
Flatbread or pita bread, warmed to serve
Piquant Dukkah Oil:
Heat the olive oil in a small pot on medium heat. Once the oil is hot but not smoking, remove from the heat and stir through the dukkah and flaky salt (it will bubble and sizzle). Set aside to serve.
Burrata Plate:
Prepare the shallot and grapefruit (making sure you trim all of the pith off the grapefruit). Warm the flatbread or pita in a hot pan.
Arrange the grapefruit, shallot, pomegranate and mint on a serving plate. Place the ball of burrata on top, then drizzle over the honey, pomegranate molasses and a spoonful of the dukkah oil. Season everything with a pinch of flaky salt.
To Serve:
Serve the burrata plate with the warm flatbreads, with the remaining dukkah oil on the side for dipping.