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.
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.
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