Receta Blood Orange, Burrata, and Freekeh Salad

I’ve been known to brag that my compost pile smells like citrus. I do go through quite a lot of citrus fruits in my kitchen, and I’ve never met a type I didn’t like. So, it was no surprise that the new book Citrus: 150 Recipes Celebrating the Sweet and the Sour by Catherine Phipps has a lot of recipes I want to try. And, it’s such a pretty book with a bold, orange-yellow cover and full-page photos of several of the fresh- and zesty-looking dishes. In some cases, the citrus is the main ingredient, in others it’s a necessary flavor component, and the ingredient involved may be the zest, the fruit, or the leaves. I’ll definitely be trying the Barbecued Halloumi in Lemon Leaves as soon as my trees look happy and full of new greenery for the…