RECIPE BY:

Matt Sinclair

INGREDIENTS:

• 1 ball buffalo burrata
• 1 bunch Dutch carrots, sliced on an angle
• 1 bunch coriander, tops only
• 1 blood orange
• 1-3 macadamia nuts
• 2 small fennel bulbs, thinly sliced
• 1 bunch radish, cut into wedges
• 1 lime, juice
• Salt
• Cobram Estate Classic Extra Virgin Olive Oil

METHOD:

• Combine radish, carrots and fennel in a bowl.
• With a mortar and pestle, grind the coriander tops, a pinch of salt and drizzle of extra virgin olive oil together until you have a thick dressing consistency. Add lime juice and mix through. Pour dressing over salad and work the flavours into the salad with your hands.
• Remove skin from blood orange and segment into wedges, removing the white membrane.
• To serve salad, place buratta in the centre of a plate and surround it with the spring salad. Top with blood orange wedges and finish with some blood orange zest and grated macadamia nuts.