Roasted carrot salad with rocket and goats cheese
0
Points®
Total time: 55 min • Prep: 10 min • Cook: 45 min • Serves: 4 • Difficulty: Easy
A simple, colourful salad served with mild, creamy goat’s cheese that’s flavoured with fresh dill.
Ingredients
Carrots, raw
750 g, cut into thick slices
Olive Oil
1 tablespoon(s)
La Brea Bakery Country White Sourdough
100 g, as purchased, cut into 2mm slices
Calorie controlled cooking spray
4 spray(s)
Chavroux Pure Goat's Cheese (Tub)
2 serving(s)
Dill, Fresh
2 tablespoon(s)
Rocket
80 g
Instructions
1
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.
2
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.
3
Meanwhile, in a small bowl, mix the goats cheese with the dill
4
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.
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