Cosy Burrata and Warm Harissa Lentil Salad

Name: Cosy Burrata and Warm Harissa Lentil Salad with Roasted Chermoula Carrots, Ciabatta Toasts and Rocket
Total time: 35 min
Yield: 2
Cuisine: Fusion
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; 1 unit(s) Ciabatta; 30 grams Tomato Puree; 10 grams Vegetable Stock Paste; 50 grams Harissa Paste; 20 grams Wild Rocket; 125 grams Burrata; ½ tsp Sugar; 100 milliliter(s) Water for the Lentils; 20 grams Butter; 1 tbsp Honey

with Roasted Chermoula Carrots, Ciabatta Toasts and Rocket

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Translated from the Italian for ‘buttery’, burrata is a cheese yypical of the Puglia region, consisting of a casing of mozzarella with filled with soft stracciatella and clotted cream. Serve on top of this warm, spiced salad for an autumn treat.

Tags:

Veggie

•Spicy

•New

Allergens:

Cereals containing gluten

•Sulphites

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total35 minutes

Active 20 minutes

DifficultyEasy

Ingredients

serving amount

3 unit(s)

Carrot

1 sachet(s)

Chermoula Spice Mix

1 unit(s)

Red Onion

2 unit(s)

Garlic Clove**

1 carton(s)

Lentils

1 unit(s)

Ciabatta

(Contains: Cereals containing gluten)

30 grams

Tomato Puree

10 grams

Vegetable Stock Paste

50 grams

Harissa Paste

(Contains: Sulphites)

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

Energy (kJ)2889 kJ

Energy (kcal)691 kcal

Fat33.7 g

of which saturates15.7 g

Carbohydrate73.1 g

of which sugars28.1 g

Dietary Fibre15.3 g

Protein24.1 g

Salt4.3 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Sieve

•Garlic Press

•Large Frying Pan

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Trim the carrots, 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 spice mix (add less if you'd prefer things milder), 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 halfway through cooking, turn them. At the same time, bake the ciabatta toasts on the middle shelf of your oven until golden, 8-10 mins. Set aside to cool.

Stir the garlic and tomato puree into the onions. Cook for 1 min more.

Stir in the lentils, veg stock paste, sugar and water for the lentils (see pantry for both amounts) into the pan. Bring to the boil, then reduce the heat to 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.