Carrot, chicory & mandarin salad with burrata & walnuts
I call this a ‘carrot rave salad’ because it’s a platter of fun, with lots of different colours and textures. It’s the perfect way to celebrate carrots, and if you buy organic ones, you can really taste the difference.
SERVES 4 PREP 20 mins COOK 30 mins MORE EFFORT V
500g carrots (I like the heritage ones, which are many different colours), cut into batons extra virgin olive oil
1 tsp each cumin seeds and 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 sprigs
rapeseed oil, for frying 200g fregola, cooked 2 chicory heads, split into leaves
2 burrata for the salsa
50g walnuts
40g marinated anchovies, chopped
1/2 tbsp rose harissa
1 tbsp chopped parsley
1/2 lemon, juiced 1 mandarin, juiced 100ml olive oil
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.
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. 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.
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.
GOOD TO KNOW calcium • fibre • vit c • 4 of 5-a-day PER SERVING 829 kcals • fat 57g • saturates 13g • carbs 49g • sugars 20g • fibre 13g • protein 23g • salt 2.1g