Ingredients   

5 mandarins, 2 zested and juiced
300g carrots, trimmed, sliced
2 cups romaine or cos lettuce, roughly chopped
400g tin chickpeas, washed and rinsed
1 burrata, cut into pieces
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon cumin seeds
1 tablespoon sunflower seeds
Sprigs of fresh rosemary

Dressing

4 tablespoons olive oil
Zest and juice of 1 mandarin

Method   

Preheat oven to 180°C. Add carrots and chickpeas to an oven tray and drizzle with olive oil, cumin, honey and mandarin zest and juice of one mandarin. Toss to coat

Roast the carrots and chickpeas for 25-30 minutes or until golden

In a small bowl. Combine dressing ingredients and mix well

Once the carrots and chickpeas have roasted, allow to cool for 10 minutes then place onto a serving dish with the mandarin segments, lettuce and burrata

Drizzle the dressing over the salad and top with rosemary and sunflower seeds