Fresh grapefruit supremes and torn burrata topped with a homemade garlic and shallot chilli crisp. Simple to assemble but impressive to serve.

Ingredients

Chilli Crisp:

• 3 garlic cloves, minced
• 1 shallot, finely chopped
• 1 cinnamon stick
• ⅓ cup olive oil
• 2 tsp chilli flakes
• 1 pinch salt

Salad:

• 2–3 grapefruits
• 2 balls burrata, lightly torn

To Serve:

• Bread, sliced
• Sea salt flakes

Steps

1. Heat the olive oil in a small saucepan over medium heat. Add the minced garlic, shallot and cinnamon stick. Once they start to sizzle, reduce the heat and cook until golden and crispy, about 10 minutes, stirring occasionally. Watch closely — the colour changes quickly.
2. Place a sieve over a heatproof bowl and pour the mixture through. Remove the cinnamon stick and let the garlic and shallot sit for a few minutes to dry out. Return them to the oil, add the salt and chilli flakes, and mix well. Let cool and set aside. The chilli crisp keeps refrigerated for a few weeks.
3. Slice the skin and pith off each grapefruit and cut into supremes.
4. Arrange the grapefruit supremes and torn burrata on a serving plate. Spoon generously with chilli crisp and flaked sea salt, making sure to get plenty on the cheese. Taste and adjust seasoning if needed. Serve with fresh bread.

Notes

• The chilli crisp can be made well in advance and stored in the fridge for a few weeks — great to have on hand.
• Keep a close eye on the garlic and shallot — they go from golden to burnt very quickly.
• Be generous with the chilli crisp on the burrata — the cheese needs bold flavours to stand up to the grapefruit.