For lighter, brighter days
This week, bring some sunshine into your kitchen with these recipes from Megan Nolan, head chef at Il Vicolo in Galway city
Burrata, blood orange and fennel salad
Ingredients, serves four
4 burrata di bufala
1 fennel head
4 blood oranges
2 red onions
100g pine nuts
1 mixed bag of salad leaves
For the dressing
Juice of oranges, about 50ml
25ml honey
Zest of two blood oranges
Dill to taste
100ml extra virgin olive oil
Method:
1. Wash and dry the salad leaves.
2. Toast the ...