Cooking Instructions
1.
Preheat the oven to 220°C/200°C fan. Place the
carrots (2 packs)
into a large roasting tin and season with salt and freshly ground black pepper. Scatter with the
fennel seeds (2 g)
, drizzle with 1 tbsp olive oil and roast for 15 minutes.
2.
Add the
spring onion (5)
,
radishes (200 g)
,
broccoli (200 g)
and torn
bread (50 g)
to the roasting tin. Season and drizzle with 1 tbsp olive oil, toss well and return to the oven for 15-20 minutes, until the vegetables are tender and starting to char slightly.
3.
Meanwhile, combine the
capers (8 g)
,
garlic (1 clove)
,
parsley (10 g)
,
mint (10 g)
and
lemon juice and zest (1/2)
along with 2 tbsp olive oil and season to taste. Serve the vegetables and ciabatta croutons on a large platter with the torn
burrata (1)
, drizzled with the dressing.