Sponsored: Orange, fennel and burrata salad recipe
Make the most of May bank holidays with an Italian-inspired salad and mini cocktail party in the garden
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Cooking tools:
- Griddle
- Mortar and pestle
- Citrus press
- Grater
- Chef's knife
- Cutting board
- Skillet
- Whisk
- Mixing bowl
- Measuring spoon
- Serving platter
- Plate
Ingredients
- 2 fennel bulbs
- 3 tbsp olive oil
- 3 oranges
- ½ x 80g bag pea shoots
- 6 slices prosciutto crudo
- 1 tbsp coriander seeds
- 2 tsp Dijon mustard
- 1 tsp white wine vinegar
- 2 x 150g balls burrata
- crusty bread*, to serve
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