- 500g carrots (I like the heritage ones, which are many different colours), cut into batons
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- extra virgin olive oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp honey
Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…
- 4 mandarins, 1 zested and juiced, 3 peeled and broken into segments
- 1 can chickpeas, drained
- pinch red chilli flakes
- 2 rosemary sprig
- rapeseed oil, for frying
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 200g fregola, cooked
- 2 chicory head, split into leaves
- 2 burrata
For the salsa
- 50g walnuts
- 40g marinated anchovies, chopped
- ½ tbsp rose harissa
- 1 tbsp chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 mandarin, juiced
- 100ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
Heat oven to 200C/180C fan/gas 6. Put the carrots in a roasting tin, and drizzle with a little olive oil, the cumin and coriander seeds, honey, mandarin zest and juice, and some seasoning. Toss to coat the carrots thoroughly.
Put the chickpeas in another roasting tin and drizzle with some more oil. Toss with the chilli flakes, rosemary and a little seasoning. Roast both tins for 30-35 mins until the chickpeas are crisp and golden and the carrots are tender.
To make the salsa, blitz the walnuts in a food processor until coarsely chopped, then add the anchovies, harissa and parsley, and blitz again to combine. Mix together the lemon and mandarin juices, then add 1 tbsp to the salsa along with the olive oil. Blitz to combine, and season to taste.
Heat some rapeseed oil in a non-stick frying pan over a high heat. Fry the mandarin segments until starting to caramelise and char. To assemble the salad, put the fregola and chicory in a large salad bowl, season, and add some of the lemon and mandarin juice. Toss to coat, then arrange on a sharing platter. Top with the chickpeas, roast carrots, burrata and charred mandarin, then dress with the salsa to serve.