Burnt carrot salad

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

Serves: 2
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.

Contributor: Cam