Burrata and Warm Harissa Lentil Salad
with Roasted Chermoula Carrots, Ciabatta Toasts and Rocket
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
3 unit(s)
Carrot
1 sachet(s)
Chermoula Spice Mix
1 unit(s)
Red Onion
2 unit(s)
Garlic Clove
1 carton(s)
Lentils
(May contain traces of: Barley, Cereals containing gluten, Kamut (wheat), Khorasan (wheat), Oats, Rye, Spelt (wheat), Wheat)
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
50 grams
Harissa Paste
20 grams
Wild Rocket
125 grams
Burrata
(Contains: Milk)
Not included in your delivery
½ tsp
Sugar
100 milliliter(s)
Water for the Lentils
20 grams
Butter
1 tbsp
Honey
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Trim the carrot, then halve lengthways (no need to peel). Chop into roughly 1cm wide, 5cm long batons.
Pop the carrots onto a large baking tray. Drizzle with oil, season with salt and pepper, sprinkle over the Chermoula style spice mix, then toss to coat.
Spread out in a single layer. When the oven is hot, roast on the top shelf until tender, 20-25 mins.
In the meantime, halve, peel and thinly slice the red onion.
Peel and grate the garlic (or use a garlic press).
Drain and rinse the lentils in a sieve.
Cut the ciabatta into 1cm slices.
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Set aside for now.
Heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the onion and fry until softened, 10-12 mins. Season with salt, pepper and a pinch of sugar (if you have any).
When the carrots are half way through cooking, turn them. At the same time, bake the ciabatta toasts on the middle shelf until golden, 8-10 mins. Set aside to cool.
Stir the garlic and tomato puree into your onion pan. Cook for 1 min more.
Stir in the lentils, veg stock, sugar and water for the lentils (see pantry for both amounts) into the pan. Bring to the boil, then reduce the heat to a simmer. Cook until the lentils have softened, 5-6 mins.
Once cooked, stir in the harissa and butter (see pantry for amount) until melted. Remove from the heat.
When the carrots are ready, drizzle over the honey (see pantry for amount) and toss to coat. Toss them into the lentils.
Share the lentils between your serving bowls and arrange over the rocket leaves.
Halve your buratta and place in the centre of salad. Drizzle some olive oil over the rocket and cheese. Season with salt and pepper.
Place the ciabatta toasts on the side for dipping.
Enjoy!
