Roasted orange salad

Total: 45 min. | Active: 20 min.
vegetarian, gluten-free, Low Carb
Nutritional value / person: 315 kcal
, Fat: 23 g
, Carbohydrate: 17 g
, Protein: 6 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Mustard seeds

¾ dl apple vinegar
½ dl water
1 tsp sugar
½ tsp salt
1 bay leaf
2 tbsp yellow mustard seeds


2 oranges peeled, in slices
2 Half-blood oranges peeled, in slices
1 tbsp olive oil
¼ tsp sea salt
a little cayenne pepper


1 tbsp mustard
½ tbsp liquid honey
3 tbsp olive oil
½ tsp salt
a little pepper
200 g curly endive, cut into pieces
4 burrata piccola, torn into pieces
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How it's done

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Mustard seeds

Bring the vinegar, water, sugar, salt and bay leaf to the boil. Reduce the heat, add the mustard seeds, simmer for approx. 10 mins., stirring occasionally. Strain the mustard seeds, leave the liquid and mustard seeds to cool.


Place the oranges on a baking tray lined with baking paper, drizzle with oil, season.

To roast

Approx. 25 mins. in the upper half of an oven preheated to 220°C. Remove, allow to cool slightly.


Combine the mustard, honey, reserved liquid and oil, season. Add the salad, mix. Serve the salad with the oranges, burrata and mustard seeds.

Good to know
Tip: Place 4 anchovy fillets on top of the burrata.
Note: Mustard seeds are available in larger Coop stores. Alternatively, mix 1 tbsp of coarse-grain mustard and 2 tbsp of cider vinegar into the sauce.

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