A few weeks back we had an amazing girlie lunch at our place. My friend Melissa Ambrosini was in town, so we thought it would be a great idea to get our mutual girl friends to connect and share a meal. It was such profoundly soul fulfilling experience and I can't wait for the next one. We all brought a plate to share. This was one of my contributions. It was incredibly easy and quick to put together and added a glorious pop of colour to our table.
Time: 40 minutes | Serves: 3-4
1 bunch of baby carrots, trimmed
3 tbs extra virgin olive oil
1 tbs honey
1 tbs balsamic vinegar
50g feta cheese, crumbled
two handfuls of rocket leaves
salt and pepper to season
- Preheat oven to 180C. Line a baking tray with baking paper.
- Place the trimmed carrots on the tray and drizzle with olive oil. Toss the carrots through the oil to ensure they are evenly coated, roast for 20-30 minutes until just charred.
- Remove from the oven and allow to cool slightly.
- Place the rocket leaves into a medium bowl, add the carrots then drizzle with honey, balsamic vinegar, and feta. Season with salt and pepper if needed. This salad can be served hot or cold.