Mediterranean · vegetarian
Grilled carrot & goat cheese salad
An organic salad that's simple but tastes like a restaurant dish — grilled carrots that almost taste meaty, served with seared goat cheese on a bed of fresh arugula.
30 minLiquid GoldQuality Control
What you need
2
peopleHow Maurice does it
pan-fry
- 1
Slice the organic carrots into long sticks.
- 2
Heat the olive oil in a stainless steel pan over medium heat and sauté the carrots for 15–20 minutes, stirring occasionally.
- 3
Season the carrots with freshly ground black pepper and a pinch of salt.
- 4
Right at the end, splash in the balsamic vinegar and toss to coat.
- 5
Meanwhile, sear the goat cheese rounds in a separate pan, about 3 minutes on each side, until golden.
- 6
Serve the grilled carrots and seared goat cheese on a bed of fresh arugula.
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