Roasted carrot salad with rocket and goats cheese
A simple, colourful salad served with mild, creamy goat’s cheese that’s flavoured with fresh dill.
750 g, cut into thick slices
La Brea Bakery Country White Sourdough
100 g, as purchased, cut into 2mm slices
Calorie controlled cooking spray
Chavroux Pure Goat's Cheese (Tub)
- Preheat the oven to 200C/180C fan. Put the carrots in a roasting tray and drizzle with oil. Season and roast in the oven for 40 minutes, or until soft. Remove from the oven and set aside to cool to room temperature.
- Place the bread slices on a baking tray and spritz with calorie controlled spray. Bake in the oven for 5-6 minutes, or until crisp and golden. Remove from the oven and set aside.
- Meanwhile, in a small bowl, mix the goats cheese with the dill
- To serve, toss the rocket through the carrots and divide between four plates. Add a large spoon of the goats cheese and serve with the sourdough toasts.
You can bulk up this dish with plenty of extra salad if you like.