For the Blood Orange Honey
Before halving the blood orange, zest and set aside, you will need the zest later.
Bring a chargrill to a scorching high heat. Dress the chillies and the blood orange halves lightly in olive oil. Place the chillies on the chargrill and blacken both sides, around 4 mins each side. At the same time, place the oranges face down and blacken them until deliciously caramelised and syrupy on the edges, around 5 minutes
Decant the honey into a saucepan. Place the charred oranges face down in the honey alongside the chillies and sprigs of rosemary. Bring the honey to a simmer, then kill the heat and set aside to infuse. Squeeze all the juice from the oranges into the honey and set aside the gooey sweet chillies to use later on top of the salad.
Strain the honey into a jar with a sealed lid, now you have a spicy liquid gold for many occasions.
For the Goat Cheese & Hazelnut
Preheat oven to 200°C. On a flat tray, roast hazelnuts until golden brown, about 8 – 10 minutes. Remove the skins by shaking in a clean tea towel. Lightly crush with a knife or in a pestle and mortar.
Crumble the goat cheese with a fork, sprinkle over the crushed hazelnuts, and add the blood orange zest that you removed before making the honey.
For the Carrots
Dress the carrots in olive oil and salt.
Roast in the oven at 200°C until lightly caramelised, about 15 minutes.
A large platter is the best way to serve the salad.
Scatter the carrots as the base of the plate, spoon little clusters of goat cheese & roasted hazelnuts around the salad.
Drizzle the blood orange honey generously over everything
Scatter spring onions, gooey chillies, and coriander sprigs across the plate.
Give a final sprinkling of flaky sea salt, a splash of olive oil & enjoy yourself!