Preheat the oven to 180°C. Chop any large mushrooms into halves or quarters, and add to a large baking tray with the echalions. Drizzle with the oil, add the fennel seeds, chilli flakes and seasoning and toss well together.
Cook in the oven for 20-25 minutes until golden and a little crispy. Grate over the lemon zest and squeeze over the juice. Toss again.
Transfer to a large serving dish and top with the burrata and herbs. Serve with cooked farro or your favourite grains.
