for 4 people

Dressing

1 tsp	mustard
2 tbsp	apple vinegar
2 tbsp	olive oil
½ tsp	liquid honey
¼ tsp	cinnamon
¼ tsp	salt
a little	pepper

macadamia nuts

40 g	macadamia nuts, coarsely chopped
2 tbsp	sugar
2 tbsp	water

Carpaccio

2	pink grapefruit
1	burrata (approx. 150 g)
a little	Fine Food Piment d'Espelette AOC
¼ tsp	sea salt

How it's done

Dressing

In a small bowl, mix the mustard with all the other ingredients up to and including the pepper.

macadamia nuts

Place the macadamia nuts, sugar and water in a wide stainless steel pan, bring to the boil without stirring. Reduce the heat and simmer for approx. 5 mins. over a medium heat, stirring occasionally until the water has evaporated and the sugar is dry. Using a ladle, stir for about 5 mins., until the sugar melts again, coats the macadamia nuts and they become glossy. Spread the nuts onto a sheet of baking paper, leave to cool, coarsely chop.

Carpaccio

Slice off the top and bottom of the grapefruit, then peel all round the fruit down to the flesh. Slice the grapefruits into thin rounds and arrange them on plates. Place the burrata on top, sprinkle with macadamia nuts, drizzle with dressing, season.

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