Roasted Carrot, Chimichurri, Burrata and Hazelnut Salad
By Georgia Hearn

Steps

1. Start by preheating your oven to 200 degrees, lining a baking tray with greaseproof paper and then washing and drying your carrots.

2. Place the carrots on the baking tray with the balsamic vinegar, a pinch of salt and a drizzle of olive oil. Mix it all together and place in the oven to cook for 20 minutes.

3. Whilst the carrots cook, prep everything else. Toast the hazelnuts in a frying pan till golden brown, remove from the heat and roughly chop up.

4. Make the chimichurri by placing the parsley, lemon juice, garlic, 4 tbsps of olive oil, red wine vinegar, chilli flakes and salt in a food processor and blitz till smooth.

5. Place the cooked carrots on a serving plate and top with torn burrata. Spoon over the chimichurri and sprinkle over the crushed hazelnuts.