Carrot, chicory and mandarin salad with burrata and walnuts

• carrot↗500g g

  (I love heirloom carrots with many colors), cut into batons

• extra virgin olive oil↗
• cumin seeds↗1 tsp tsp
• coriander seeds↗1 tsp tsp
• honey↗1 tbsp tbsp
• mandarins↗4

  1 zest and juiced, 3 peeled and segmented

• chickpeas↗1 can

  drained

• red chilli flakes↗pinch
• rosemary sprigs↗2
• rapeseed oil↗

  for frying

• fregola↗200g g

  cooked

• chicory↗2

  leaves separated

• burrata↗2
• walnuts↗50g g
• marinated anchovies40g g

  chopped

• рожевий харісса½ tbsp
• подрібнена петрушка↗1 tbsp
• лимон↗½

  вичавлений

• мандарин1

  вичавлений

• оливкова олія↗100ml

Step-by-step instructions

1. 1

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Place the carrots in a roasting pan and drizzle with a little olive oil, cumin and coriander seeds, honey, zest and juice of the mandarin, and a pinch of seasoning. Toss to coat the carrots evenly.

2. 2

   Place the chickpeas in another roasting pan and drizzle with a little more oil. Add red chilli flakes, rosemary sprigs and a pinch of seasoning. Roast both pans for 30‑35 minutes until the chickpeas are crisp and golden and the carrots are tender.

3. 3

   To make the salsa, coarsely chop the walnuts in a food processor, then add the anchovies, pink harissa and parsley and pulse again until combined. Mix the lemon and mandarin juices, then add 1 tbsp of this mixture to the salsa together with olive oil. Blend until smooth and season to taste.

4. 4

   Heat a little rapeseed oil in a non‑stick skillet over high heat. Sauté the mandarin segments until they begin to caramelize and brown. To assemble the salad, place the fregola and chicory in a large salad bowl, season and add a splash of lemon and mandarin juice. Toss, then spread onto a large plate. Top with the chickpeas, roasted carrots, burrata and caramelized mandarin, then drizzle with the salsa before serving.