Name: Carrot, chicory & mandarin salad with burrata & walnuts
Prep time: 20 min
Cook time: 20 min
Yield: 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 -; 50g walnuts -; 40g marinated anchovies , chopped -; ½ tbsp rose harissa -; 1 Tbsp chopped parsley -; ½ lemon , juiced -; 1 mandarin , juiced -; 100ml olive oil -

Ingredients for - Carrot, chicory & mandarin salad with burrata & walnuts

1. 500g carrots (I like the heritage ones, which are many different colours), cut into batons

2. Extra virgin olive oil

3. 1 tsp cumin seeds

4. 1 tsp coriander seeds

5. 1 tbsp honey

6. 4 mandarins , 1 zested and juiced, 3 peeled and broken into segments

7. 1 can chickpeas , drained

8. pinch red chilli flakes

9. 2 rosemary sprig

10. rapeseed oil , for frying

11. 200g fregola , cooked

12. 2 chicory head , split into leaves

13. 2 burrata

14. 50g walnuts

15. 40g marinated anchovies , chopped

16. ½ tbsp rose harissa

17. 1 Tbsp chopped parsley

18. ½ lemon , juiced

19. 1 mandarin , juiced

20. 100ml olive oil

How to cook deliciously - Carrot, chicory & mandarin salad with burrata & walnuts

1 . Stage

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 . Stage

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 . Stage

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 . Stage

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.