Our new favourite! Easy to make and very more-ish.
8 large carrots, washed and sliced into thick sticks
85g soft goats cheese, sliced into ½-inch rounds
25g flat-leaf parsley, roughly chopped
100g wild rocket (optional)
Coarse salt and black pepper
Toss the carrots in 1tbsp olive oil and a few pinches of salt, then set aside.
In a small bowl, whisk together 2-3 tbps of cider vinegar and 2tbsp of olive oil. Taste and season with salt and pepper to taste. Set aside. If using rocket, pile on a big platter or on individual plates.
Heat a grill pan over a high heat until very hot. Arrange the carrots in a single layer and leave for 3-5 minutes. When they begin to blacken, turn them a bit. Cook longer, allowing them to char on more than one side and cook through, another 3-5 minutes (there may be some smoke!). Remove the carrots from the skillet and place on platter or individual plates (if you’re using rocket, these will go on top).
Turn off the heat, and add an additional 1tbsp olive oil to the grill pan. Bring to a very high temperature, and lay down the goat cheese slices. When a brown-black crust
forms on the bottom, use a fork or thin spatula to scoop them up. Invert the rounds on top of the carrots which have been plated.
Drizzle everything with the vinaigrette, and sprinkle very liberally with parsley. Serve warm.