Burrata Salad with Honey-Chili Carrots and Crispy Fried Ham

Caramelized honey carrots with chili:

Preheat the oven to 200°C.

Peel the carrots and cut them into sticks.

Place the carrot sticks on a baking sheet, as close together as possible.

Mix the finely chopped chili pepper with the honey, olive oil, pepper, and salt. Brush this mixture onto the carrots.

Roast the carrots in the oven for about 20 minutes, or until nicely caramelized.

Crispy ham: Preheat the oven to 180°C. Lay the slices of Ganda ham open and next to each other on a baking sheet. Bake them until crispy for about 10 minutes. Let cool on paper towels.

Assemble the salad: Place a burrata on each plate. Cut the yellow tomatoes into wedges and the nectarines into thin slices. Distribute these over the plates.

Add the carrots: Lightly warm the chili-honey carrots and distribute them over the plates.

Finishing touches: Place the crispy ham among the vegetables. Finish with a bit of pesto and a few leaves of fresh basil.