Marinated burrata, blood orange salad

Make the marinade by grating the zest of the blood orange into a deep container large enough to take the cheeses. Halve the orange and squeeze the juice into the zest. Add the olive oil, the dried chilli flakes and the red wine vinegar. Using a pestle and mortar, lightly crush the coriander seeds and add to the marinade with a coarse grinding of black pepper. Open the cheeses, drain them of their packing liquid then place them in the marinade. Turn them over to coat with the marinade then cover and refrigerate for at least four hours. Turn the cheese over in the marinade every 40 minutes or so.

Make the salad. Peel the oranges taking care to remove all the white pith that lies under the skin. Save as much juice as you can and pour it into a bowl. Pour the marinade from the cheese into the bowl and return the cheeses to the fridge. Trim the asparagus then cut into long thin shavings using a vegetable peeler. Push the asparagus into the marinade. Trim the spinach leaves, toss them in olive oil, a little salt and pepper and divide between two plates.

Slice the blood oranges and place them in the spinach, lift the asparagus from the marinade and pile on to the plates. Place a cheese on each plate and slit it open. Spoon the marinade over the cheese and the salad.