Carrot, chicory & mandarin salad with burrata & walnuts
- Preparation and cooking time
- Prep:
- Cook:
- More effort
- Serves 4
Ingredients
- 500g carrots (I like the heritage ones, which are many different colours), cut into batons
- extra virgin olive oil
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tbsp honey
- 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
- 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
- ½ lemon, juiced
- 1 mandarin, juiced
- 100ml olive oil
Method
- 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.
