Burrata & Blood Orange Salad with Honey, Thyme & Coriander Dressing

1. Preheat your oven to 200°C/180°C/Gas 6. Sprinkle the sourdough baguette with water and bake for 8-10 mins, placed directly on the oven shelf, till golden and crisp. Set aside.

2. Meanwhile, tip the coriander seeds into a dry frying pan. Toast them over a medium heat for 1-2 mins till aromatic. Tip into a bowl and set aside.

3. Pick the thyme leaves off the woody sprigs. Use a small, sharp knife to slice the peel and white pith off the blood oranges. Thinly slice the blood oranges into rounds. Set aside.

4. Scoop the thyme leaves into the frying pan. Squeeze any orange flesh on the peel over the frying pan to squeeze in any juice. Add the honey and the toasted coriander seeds with 1 tbsp olive oil and a pinch of salt. Gently warm over a low heat for 2 mins, stirring, till smooth and combined. Take off the heat.

5. Arrange the blood orange rounds on a serving plate. Pop the burrata on top and gently open it out. If you're serving this salad on 2 plates, halve the burrata and divide between them. Spoon over the honey, thyme and coriander dressing. Serve straight away with the baguette on the side to mop up the dressing.