Serves: 2
Preparation time: 10 minutes
Cooking time: 20 minutes
You’ll need:
- 500g Chantenay carrots
- 2 tbsp rapeseed oil
- ½ teaspoon chilli flakes
- Salt and freshly ground black pepper
- 50g pine nuts
- 60g rocket
- 150g goats cheese log
- Juice of half a lemon
- 1 tbsp olive oil
What to do:
Preheat the oven to 200 degrees
Wash the Chantenay carrots and toss together with the oil, chilli flakes and salt and pepper
Spread the carrots out on a baking sheet and bake for 30 minutes, or until tender and starting to colour
Meanwhile, put the pine nuts on another baking sheet and put in the hot oven for 5 minutes to toast. (keep an eye on them, they can burn easily!)
To serve, divide the rocket leaves and add the Chantenay carrots and top with goats’ cheese. Drizzle with lemon juice and oil and season to taste with salt and pepper. Top with the toasted pine nuts.
