Wensleydale Cheese with Roasted Carrot & Samphire Salad
Servings Prep Time
2people 5minutes
Cook Time
20minutes
Servings Prep Time
2people 5minutes
Cook Time
20minutes
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.