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🍽️ Mixed Pasta Salad with Roasted Chickpeas and Burrata

751 kcal · 30 min · 4 servings

Ingredients

• 100 g Fregola Sarda or other pasta
• salt
• 30 g walnuts (2 tbsp)
• 3 sprigs parsley
• 0.5 lemon
• 5 mandarins
• 40 g anchovies
• 0.5 tbsp harissa (Arabic spice mix)
• 80 ml olive oil
• 265 g chickpeas (drained weight; can)
• 2 sprigs rosemary
• 4 colorful carrots
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tbsp honey
• 0.25 tsp chili flakes
• 2 red chicory
• 300 g Burrata (Italian fresh cheese; 3 small balls; 45% fat in dry matter)

Instructions

1. 1. Cook the pasta in plenty of salted water until al dente, following the package instructions.
2. 2. Drain the pasta and let it drip dry thoroughly.
3. 3. Roast the walnuts in a dry pan over medium heat for 3 minutes.
4. 4. Let the walnuts cool down completely.
5. 5. Wash the parsley and shake it dry.
6. 6. Chop the parsley coarsely.
7. 7. Cut the lemon and the mandarin orange in half.
8. 8. Squeeze the juice from the lemon and the mandarin orange.
9. 9. Place the citrus juice, anchovies, harissa, chopped parsley, walnuts, 50 milliliters of olive oil, and 2 tablespoons of water into a blender.
10. 10. Blend the mixture thoroughly.
11. 11. Add a little more water if necessary to reach the desired consistency.
12. 12. Squeeze the juice from another mandarin orange.
13. 13. Place the chickpeas in a sieve.
14. 14. Rinse the chickpeas under running water.
15. 15. Let the chickpeas drip dry thoroughly.
16. 16. Wash the rosemary and shake it dry.
17. 17. Peel the carrots.
18. 18. Wash the peeled carrots.
19. 19. Cut the carrots in half lengthwise.
20. 20. Mix the carrot halves with the remaining olive oil, cumin, coriander, honey, mandarin juice, chickpeas, chili, and rosemary.
21. 21. Place the vegetable mixture on a baking sheet.
22. 22. Preheat the oven to 180 degrees Celsius (160 degrees Celsius with fan or gas mark 2 to 3).
23. 23. Bake the vegetables in the preheated oven for about 20 minutes.
24. 24. Peel the remaining mandarins.
25. 25. Separate the mandarins into segments.
26. 26. Add the mandarin segments to the oven along with the vegetables.
27. 27. Bake everything for another 10 minutes.
28. 28. Separate the chicory into individual leaves.
29. 29. Wash the chicory leaves.
30. 30. Shake the chicory leaves dry.
31. 31. Arrange the chicory leaves on a plate.
32. 32. Place the drained pasta along with the warm vegetable mixture on top of the chicory.
33. 33. Top with the burrata and the walnut pesto.

Nutrition per serving

• kcal: 751
• Protein: 26 g · Fett/Fat: 47 g · Carbs: 54 g