Blood Oranges, Red Beans + Burrata

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Servings

4-6 as a side or starter

15 minutes

Bold Bean Co

Blood Oranges only have a short peak-season time, so try swapping them out for roasted apricots, plums or peaches in the summer.

1 x 700g jar of Bold Bean Co Queen Red Beans (or 2 x 400g tins of red kidney beans), drained
2 tbsp olive oil
1½ tsp clear runny honey
1 tablespoon of balsamic vinegar
1 red mild chilli, finely sliced or a pinch of chilli flakes
3 blood oranges, or 3 medium oranges, 1 juiced
300-400g burrata balls
A few springs of fresh mint, leaves picked (optional)
A good pinch of smoked flaky salt or normal flaky salt
2 handfuls of roasted almonds, roughly chopped

Begin by marinating the red beans. Add them to an empty Bold Bean Co jar with the honey, the juice of one blood orange, the olive oil, half of the chilli and the balsamic. Shake well and leave to marinate while you prepare the rest of the salad.
Meanwhile, prep the blood orange or oranges. Use a small, sharp, serrated knife to trim the tops and tails off the oranges. Cut down the sides of the oranges, following their natural curve, to remove the skin and white pith. Slice into 8 rounds, 1cm thick, and remove the pips.
To plate, remove the red beans with a spoon (leaving the bulk of the marinade in the jar) and scatter over a big wide plate. Scatter the blood orange slices and tear over the burrata. Top them with the smoked salt (or ordinary salt) and drizzle over the remaining dressing. Finish with the mint leaves, almonds and the remaining chillis.