Make Diana Henry's burrata with citrus, fennel and olives | Recipes | Foodism

Ingredients

• 6 tbsp orange juice, or to taste
• 1 tbsp lemon juice
• 2 tsp runny honey, or to taste
• 6 tbsp extra virgin olive oil (fruity rather than grassy), plus more for the burrata
• salt and pepper
• 2 oranges
• 1 pink grapefruit
• 1 white grapefruit
• 1 large fennel bulb
• about 30 top-quality black olives, pitted
• 2 x 200g tubs of burrata cheese