Grated carrot salad with grilled scallions, walnuts, and burrata

This is a super simple spring or summer salad. I love how the flavours come together with the creamy burrata. Feel free to substitute mozzarella for burrata.

This book is one of my favourites for a variety of vegetarian recipes. The chef's twists on vegetables want me to cook the entire book, and we will eventually get there. Each recipe has been fabulous, with an excellent combination of ingredients and the perfect recipes to highlight each vegetable; this is a cookbook I should be cooking from every day.

For more recipes from this cookbook, click here.

1 ball Burraaa

1 large bunch scallions

2/3 lb carrots in mixed colours. Grated

1 cup walnuts, lightly toasted and chopped roughly

1 anchovy fillet, chopped (optional)

1/2 cup parsley, minced

1/4 cup lemon juice

1/2-1 teaspoon chilli flakes

Salt and pepper to taste

Good olive oil

Clean the scallions and either pan sauté or grill them without oil until well charred. I separated the greens and whites as they charted at different times. Don’t be shy about charring the scallions. Cut them into 1/2-inch pieces.

Add the grated carrots, scallions, and all other ingredients, mix well, and taste for lemon, salt, and chilli. Spiciness will develop over time. Allow the mix to marinate for about an hour for the flavours to mingle and develop.

To serve: Add the ball of burrata to the centre of the bowl. Surround by the carrot mix.

You can omit the anchovies for a vegetarian version.