Waitrose and Partners
Warm roast spiced carrot & coriander salad with burrata

Warm roast spiced carrot & coriander salad with burrata

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Four ingredients to a super simple and delicious supper.

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  • Serves2
  • CourseStarter
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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Ingredients

  • 500g pack Chantenay carrots
  • 25g Cooks’ Ingredients Coriander
  • 40g tub Cooks’ Ingredients Spiced Onion Topper
  • 150g (drained) pack No.1 Burrata

Method

  1. Preheat the oven to 220ºC, gas mark 7. Cut the carrots in half lengthways. Toss in a large roasting tin with 2 tbsp extra virgin olive oil. Season generously. Roast for 30 minutes, until tender and golden, then fold in the shredded stalks from the coriander and 3 tbsp onion topper with 5 minutes to go. Cool a little.

  2. Roughly chop the coriander leaves and fold into the warm carrots. Season (adding a dash of wine vinegar or honey to balance the flavours if needed).

  3. Make a gap, add the burrata and split it open. Scatter with more onion topper, drizzle more oil generously over the whole tray, and let everything mingle for a moment. Good by itself, or add some warmed crusty bread, flatbread or naan, on the side.

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