Roasted Baby Carrots and Goats Cheese Salad
The perfect side to go with something like a simple roast chicken.
Roasted Baby Carrots and Goats Cheese Salad
INGREDIENTS
120g rocket leaves
Small bunch of baby carrots (roughly 12)
1 teaspoon honey
3 tablespoons olive oil
1 tablespoon apple cider vinegar
Sea salt
1/4 small red onion, thinly sliced
50g goats cheese
3 tablespoons of Dukkah (you can find my recipe here, otherwise store bought is fine!)
DIRECTIONS
Preheat the oven to 180ºC. Line a baking tray with baking paper. Place the carrots on the tray and drizzle with one tablespoon of the olive oil, honey and a pinch of sea salt. Cook for 30 minutes, or until slightly soft but with a bit of bite. Set aside to cool.
When ready to serve, place the rocket in a large serving dish and drizzle over the remaining olive oil, vinegar and salt. Mix well, then lay over the carrots, red onion, and goats cheese. Scatter over the dukkah.
Serves 4 as a side.
