Name: Roasted carrots, Tenderstem broccoli and radishes with burrata
Total time: 2100 s
Yield: 4
Ingredients: 2 pack baby carrots; 1 teaspoon fennel seeds; 5 spring onion; 200 gram radish; 200 gram Tenderstem broccoli; 50 gram ciabatta; 1 burrata; 1 tablespoon capers; 1 clove garlic; 12 gram flat leaf parsley; 12 gram mint; 1/2 lemon

Step 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.

Step 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.

Step 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.

Roasted carrots, Tenderstem broccoli and radishes with burrata

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