Ceri's roasted carrots with salsa By Ceri Jones of natural kitchen adventures Make the most of the whole carrot with this carrot top salsa verde. Serve with the roasted carrots themselves and some devilishly good burrata. Burrata for the unknown, is a specialist cheese from Puglia in Italy, a bit like mozzarella but filled with soft milk curds and cream. Ingredients (serves 2-4) 6 carrots, a range of colours, split in half down the middle Olive oil Salt 1 ball of burrata (you can use any cheese you have or silken tofu for a vegan option) Lemon zest Salsa Verde 30g carrot tops (roughly from one bunch) 30g basil 50g tin of anchovies, drained (reserve the oil) 1 lemon, juiced (reserve zest for garnish) 2 tablespoons capers 2 cloves garlic, minced 90mls olive oil (use the reserved oil plus top up to make up to 90mls) Salt and black pepper to taste Method Pre-heat oven to 180°C, toss the split carrots in a glug of olive oil and a pinch of salt. Lay flat on a baking tray and roast for 40 minutes. You might like to check half way and turn them over and check they are sufficiently browning all over. Meanwhile, make your salsa. Place the carrot tops, basil, anchovies, lemon juice, capers and garlic into a food processor and blitz till broken down. While the motor is running pour in the olive oil, and blend till a thick paste forms. Add a twist of black pepper and salt to taste. If your anchovies are salty you may not need any salt, it's really important to taste the salsa before you stick too much salt in. When the carrots are softened and just starting to caramelize, remove from the oven and allow to cool for a few minutes before adding them to a large serving plate with torn pieces of burrata, dollops of carrot top salsa verde, some cracked black pepper and lemon zest.