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Sunshine Citrus & Fennel Seed Burrata Salad with Charred Peaches and Pistachio Crunch

‘I never imagined fennel seeds could taste so fresh! This has become my favourite summer lunch’

Fennel seeds are often thought of as a warming spice for winter dishes, but they truly shine in summer too. Lightly toasted, they release sweet, fragrant notes that pair beautifully with ripe stone fruit, creamy burrata and fresh citrus. This playful salad is bursting with sunshine colours, contrasting textures and refreshing flavours, making it perfect for garden entertaining, picnics or simply enjoying the best of the season.

Serves 4

Preparation: 15 minutes

Cooking: 5 minutes

Total Time: 20 minutes

2 tsp Greenfields Fennel Seeds

2 ripe peaches, halved

2 burrata cheeses

2 oranges, peeled and sliced into rounds

1 pink grapefruit, segmented

120g mixed baby leaves

80g rocket

40g pistachios, roughly chopped

2 tbsp Greenfields Greek Thyme Honey

3 tbsp extra virgin olive oil

1 tbsp lemon juice

1 tsp Greenfields Sumac

½ tsp Greenfields Aleppo Chilli

1 tbsp Greenfields White Sesame Seeds

Fresh basil leaves

Fresh mint leaves

Sea salt and Greenfields Ground Black Pepper, to taste

  • Toast the Greenfields Fennel Seeds in a dry frying pan for 2-3 minutes until fragrant, then lightly crush half using a pestle and mortar.
  • Brush the peach halves lightly with olive oil and char them in a hot griddle pan for 2 minutes per side until caramelised.
  • Whisk together the olive oil, lemon juice, Greek Thyme Honey, crushed fennel seeds, salt and pepper to make a fragrant dressing.
  • Arrange the mixed leaves, rocket, citrus slices and charred peaches on a large serving platter.
  • Tear the burrata into generous pieces over the salad.
  • Scatter over the pistachios, toasted whole fennel seeds, White Sesame Seeds, basil and mint.
  • Finish with Sumac, a light sprinkle of Aleppo Chilli and drizzle generously with the dressing.
  • Serve immediately with warm artisan sourdough.
Toast fennel seeds gently rather than over high heat to keep their sweet liquorice aroma. Charred nectarines work beautifully if peaches are unavailable. The salad is equally delicious served alongside grilled chicken, seafood or halloumi. For extra crunch, add toasted Greenfields Dukkah just before serving. Fennel seeds naturally complement citrus fruits, making them one of summer’s most underrated flavour pairings.

Calories: 425 kcal

Protein: 15g

Carbohydrates: 24g

Fat: 30g

Fibre: 5g

Sugar: 18g

In this recipe:

Mediterranean

WHO WOULD LOVE THIS?

Anyone who enjoys elegant summer entertaining, Mediterranean flavours and colourful seasonal dishes.

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