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Burnt Carrot Salad

From the share:
1 bunch baby carrots

From your kitchen:
1 tablespoon balsamic vinegar
1 tablespoon soy sauce
2 handfuls mixed salad leaves
100g (3oz) fresh goat cheese

Heat a large heavy frying pan on a very high heat for 3-4 minutes. Meanwhile trim and discard carrot tops. Halve carrots lengthwise.  When the pan is “super- hot.”  Add a little oil and the carrots, shaking to make sure they are in a single layer.   Cover and cook for 5-6 minutes or until carrots are a little burned and charred in places.

Meanwhile, combine balsamic, soy and 2-3 tablespoons extra virgin olive oil.   Turn the carrots and cook for another minute or until cooked to your liking.   Scatter leaves over a serving platter. Top with hot carrots, drizzle with dressing and finish with little chunks of the cheese Prepare Ahead? The carrots will sit happily in the dressing for a few hours. But best to add the leaves at the last minute so it doesn’t wilt.

Leftover Potential Will keep for a week or so in the fridge.





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