Winter Chicory Salad with Burrata

Ingredients

• 100 g Fregola Sarda or other pasta
• Salt
• 30 g Walnuts (2 tbsp)
• 3 sprigs parsley
• 0.5 lemon
• 5 mandarins
• 40 g anchovies
• 0.5 tbsp harissa (Arabic spice blend)
• 80 ml olive oil
• 265 g Chickpeas (drained weight; canned)
• 2 sprigs Rosemary
• 4 Colorful Carrots
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp honey
• 0.25 tsp Chili flakes
• 2 red chicory heads
• 300 g burrata (Italian fresh cheese; 3 small balls; 45% fat in dry matter)

Instructions

1. 1.

   Cook pasta according to package instructions in plenty of boiling salted water until al dente. Drain and set aside.

2. 2.

   While the pasta cooks, toast walnuts in a dry pan over medium heat for 3 minutes, then cool. Wash parsley, pat dry, and roughly chop. Halve lemon and one mandarin, squeezing out the juice. Blend citrus juice with anchovies, harissa, parsley, walnuts, 50 ml olive oil, and 2 tbsp water in a blender until smooth; add more water if needed.

3. 3.

   Squeeze juice from another mandarin. Drain chickpeas and rinse them. Wash rosemary and pat dry. Peel carrots, wash, halve lengthwise, then combine with remaining olive oil, cumin, coriander, honey, mandarin juice, chickpeas, chili flakes, and rosemary on a baking sheet; bake in preheated oven at 180 °C (fan‑forced 160 °C) for about 20 minutes.

4. 4.

   Peel the remaining mandarins, cut into segments, add to the vegetables in the oven, and bake for another 10 minutes.

5. 5.

   Meanwhile, split chicory leaves, wash, pat dry, and arrange on a plate. Serve pasta with the roasted vegetable mixture over the chicory, then top with burrata and walnut pesto.