Honey-roasted carrots with torn burrata and salsa rustica

The sweetness of the honey with these roasted carrots is just so delicious. You can also use butternut squash, pumpkin or courgettes instead of the carrots. If you have the carrot tops, chop them up and add them to the salsa. Burrata is a soft cow’s milk cheese made in Puglia in Italy. It could be mistaken for mozzarella as they look similar from the outside, but once you tear it open you will see it is filled with soft milk curds and cream.

SERVES 4

16 small carrots

100ml olive oil

1tbsp honey

2tbsp freshly chopped flat-leaf parsley

2tbsp freshly chopped mint

100g whole almonds, chopped

Zest and juice of 1 lemon

2 burrata balls Sea salt and freshly ground black pepper

1 Preheat the oven to 200°C/ 180°C fan/gas mark 6. Put the carrots in a roasting tray, toss with 2tbsp of the oil and the honey and season with salt and pepper. Roast for 25min, shaking the tray occasionally, until the carrots are tender and slightly blackened in places.

2 Leave the carrots to cool slightly, then transfer to a serving platter. Meanwhile, make the salsa rustica. Combine the herbs, almonds, lemon zest and juice and the remaining olive oil in a bowl and season to taste with salt and pepper.

3 To serve, use your hands to tear each ball of burrata into large pieces, then set on top of the carrots and spoon the salsa rustica over the top. Finish with a little flaky sea salt and a twist of black pepper.