Warm roast spiced carrot & coriander salad with burrata

Preheat the oven to 220ºC, gas mark 7. Cut the carrots in half lengthways. Toss in a large roasting tin with 2 tbsp extra virgin olive oil. Season generously. Roast for 30 minutes, until tender and golden, then fold in the shredded stalks from the coriander and 3 tbsp onion topper with 5 minutes to go. Cool a little.

Roughly chop the coriander leaves and fold into the warm carrots. Season (adding a dash of wine vinegar or honey to balance the flavours if needed).

Make a gap, add the burrata and split it open. Scatter with more onion topper, drizzle more oil generously over the whole tray, and let everything mingle for a moment. Good by itself, or add some warmed crusty bread, flatbread or naan, on the side.