Roast Carrot Salad with Goat's Cheese Dressing and Garlic Croutons (Vegetarian)
Salad season continues with this gorgeous recipe - warm salads are not just for winter (though you can enjoy this dish all year round!)
Roast carrots bring caramelised sweetness, the croutons bring crunch and toastiness and the goat's cheese dressing brings creaminess and salt. The result is a perfectly balanced, moreish dish you'll want to make again and again. I chose to serve mine with salmon as I wanted more of a filling meal but this works on its own or it can be scaled up for a crowd.
Roast Carrot Salad with Goat's Cheese Dressing and Garlic Croutons
Serves 2
500g carrots, peeled and roughly chopped
A few glugs olive oil
100g soft goat's cheese
150ml plain yogurt
50g slice of bread, toasted
1 garlic clove, crushed
2 little gem lettuces, shredded
sea salt and freshly ground black pepper
Heat the oven to 200°C/180°C fan/gas 6. Toss the carrots in a roasting tin with a glug of olive oil, plenty of salt and pepper and roast for 25 minutes or until just tender.
Meanwhile crumble the goat's cheese into a bowl and whisk in the yogurt until smooth, then loosen the mixture with 5 tbsp water. Season well with black pepper.
Heat a glug of olive oil in a frying pan, cut the toast into small chunks and then fry with the crushed garlic until the garlic is lightly coloured.
To serve, assemble the carrots and lettuce on a platter or serving dish, drizzle over a little of the goat's cheese dressing and sprinkle with garlicky breadcrumbs. Serve the remaining dressing on the side.
Roast carrots bring caramelised sweetness, the croutons bring crunch and toastiness and the goat's cheese dressing brings creaminess and salt. The result is a perfectly balanced, moreish dish you'll want to make again and again. I chose to serve mine with salmon as I wanted more of a filling meal but this works on its own or it can be scaled up for a crowd.
Roast Carrot Salad with Goat's Cheese Dressing and Garlic Croutons
Serves 2
500g carrots, peeled and roughly chopped
A few glugs olive oil
100g soft goat's cheese
150ml plain yogurt
50g slice of bread, toasted
1 garlic clove, crushed
2 little gem lettuces, shredded
sea salt and freshly ground black pepper
Heat the oven to 200°C/180°C fan/gas 6. Toss the carrots in a roasting tin with a glug of olive oil, plenty of salt and pepper and roast for 25 minutes or until just tender.
Meanwhile crumble the goat's cheese into a bowl and whisk in the yogurt until smooth, then loosen the mixture with 5 tbsp water. Season well with black pepper.
Heat a glug of olive oil in a frying pan, cut the toast into small chunks and then fry with the crushed garlic until the garlic is lightly coloured.
To serve, assemble the carrots and lettuce on a platter or serving dish, drizzle over a little of the goat's cheese dressing and sprinkle with garlicky breadcrumbs. Serve the remaining dressing on the side.
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