Cosy Burrata and Warm Harissa Lentil Salad
with Roasted Chermoula Carrots, Ciabatta Toasts and Rocket
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.
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.
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
(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
Utensils
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.
Share the lentils between your serving bowls and arrange over the rocket leaves.
Halve your burrata 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!
