Celebrate carrots with this fab salad that combines them with chicory, mandarin, burrata and walnuts to give lots of different colours, textures and flavours
Prep:20 mins
Serves 4
500g carrots (I like the heritage ones, which are many different colours), cut into batonsextra virgin olive oil1 tsp cumin seeds1 tsp coriander seeds1 tbsp honey4 mandarins, 1 zested and juiced, 3 peeled and broken into segments1 can chickpeas, drainedpinch red chilli flakes2 rosemary sprigrapeseed oil, for frying200g fregola, cooked2 chicory head, split into leaves2 burrata
STEP 1Heat 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 2Put 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 3To 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 4Heat 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.
