Wensleydale Cheese with Roasted Carrot & Samphire Salad

This makes a really tasty meal that is great for a filling lunch. I came across inspiration for this recipe when looking for ideas on what to do with my latest batch of samphire from my Fishbox. As it is classed as a seaweed, I would normally pair it with fish, but I wanted to try something different and so came across one suggesting I pair it with cheese, avocado and carrot to make a salad. It sounded delicious, so I thought I would give it a go. For my carbohydrate source, I just served it with some toast on the side, but you could use couscous or quinoa if you want to bulk out the salad a bit. Roasting the samphire made it crisp up a little round the edges, adding texture to the dish. I really enjoyed it and would definitely try roasting it again.

Print Recipe
Wensleydale Cheese with Roasted Carrot & Samphire Salad
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 200 degrees celsius.
  2. Top and tail the carrots, no need to peel them if they are small, simply slice them in half lengthways.
  3. Toss them in the olive oil and place on a baking tray.
  4. Roast in the oven for 12 minutes.
  5. Meanwhile prepare the rest of the salad by placing the salad leaves in a bowl.
  6. Crumble in the cheese.
  7. Peel, stone and slice the avocado in to bite sized pieces and add to the salad bowl.
  8. Drizzle in the balsamic vinegar.
  9. Once the 12 minutes are up on the carrots, remove the tray from the oven, scatter over the samphire and return to the oven for a further 5 minutes.
  10. Once this is done, divide the salad between 2 bowls and top with half of the roasted vegetables each. Enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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