Carrot & goats cheese salad
A simple, colourful salad served with mild, creamy goat’s cheese that’s flavoured with fresh dill.
750 g, cut into thick slices
Calorie controlled cooking spray
Medium Fat Soft Goat's Cheese
- 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.