Prepare the Orange:

• Use a small, sharp knife to remove the top and bottom of the orange. Place the orange on a cutting surface and carefully slice away the peel and pith, exposing the flesh all around.
• Segment the orange by slicing between each membrane to release the orange segments. Alternatively, slice the orange into rounds if preferred.

2. Burn the Orange Segments:

• Option 1 (Kitchen Torch): Lightly torch each side of the orange segments until they begin to blacken.
• Option 2 (Stovetop): Heat a frying pan on high. Lightly brush both sides of the orange segments with olive oil and place them in the hot pan. Sear each side for about 1 minute until charred.

3. Assemble the Dish:

• Place the burrata ball in the center of a serving plate. You can either leave it whole or gently tear it into quarters.
• Arrange the burnt orange segments around the burrata. Sprinkle with pomegranate seeds, chopped pistachios, nigella seeds, and sumac.

4. Finish and Serve:

• Drizzle the dish generously with olive oil, then season with sea salt flakes and black pepper. Scatter torn mint leaves over the top and serve immediately.