Burnt Carrot Salad
1 bunch baby carrots
1 tblspn balsamic vinegar
1 tblspn soy sauce
2 handfuls mixed salad leaves
100g fresh goat's cheese
Yummy recipe borrowed from Jules Clancy at The Stone Soup
Preparation time: 15 minutes
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.