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Ingredients
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Burrata
Fennel Marmalade
Pumpkin Seed Dukkah
Method
Fennel Marmalade
- 1
Prepare the Fennel Marmalade
In a saucepan, combine the sliced fennel, sugar, white wine vinegar, water, and salt. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 30-40 minutes until the fennel is soft and the mixture has thickened. Allow to cool.
Pumpkin Seed Dukkah
- 2
Make the Pumpkin Seed Dukkah
In a dry skillet over medium heat, toast the pumpkin seeds, coriander seeds, cumin seeds, and sesame seeds until fragrant, about 5-7 minutes. Let cool slightly, then pulse in a food processor until coarsely ground. Stir in salt and olive oil.
Assembly
- 3
Assemble the Dish
Toast the sourdough slices until golden brown. Place the burrata on a serving plate, top with fennel marmalade, and sprinkle with pumpkin seed dukkah. Serve with toasted sourdough on the side.