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Carrot, chicory & mandarin salad with burrata & walnuts served on a rectangular plate

Carrot, chicory & mandarin salad with burrata & walnuts

Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • More effort
  • Serves 4

Celebrate carrots with this fab salad that combines them with chicory, mandarin, burrata and walnuts to give lots of different colours, textures and flavours

Nutrition: Per serving


For the salsa


  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    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.

  • STEP 4

    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.

Goes well with

Recipe from Good Food magazine, December 2017

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Rating: 5 out of 5.2 ratings

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