CARROT, CHICORY & MANDARIN SALAD WITH BURRATA & WALNUTS

Carrot, chicory & mandarin salad with burrata & walnuts image

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

Provided by Rosie Birkett

Categories Dinner, Lunch, Side dish, Supper, Vegetable

Time 50m

Number Of Ingredients 20

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
50g walnuts
40g marinated anchovies , chopped
½ tbsp rose harissa
1 tbsp chopped parsley
½ lemon , juiced
1 mandarin , juiced
100ml olive oil

Steps:

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.

Nutrition Facts : Calories 829 calories, Fat 57 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 20 grams sugar, Fiber 13 grams fiber, Protein 23 grams protein, Sodium 2.1 milligram of sodium