Baby carrot and samphire salad with Wensleydale Cheese
By OcadoLifeBold and briny, samphire is best simply cooked, with a mere whisper of dressing.Time and servings
Total time
Servings
Prep time
Cooking time
Ingredients
8 total- 300 g of carrots, cut into long batons
- 2 tbsp of extra virgin olive oil, plus an extra 2 tbsp for the dressing
- 340 g of fresh garden peas
- 160 g of pea shoots
- 2 avocados, sliced
- 200 g of wensleydale cheese, crumbled
- 1 tbsp of balsamic vinegar
- 180 g of samphire
Method
3 stepsStep 1
Preheat oven to 200°C/180°C fan/gas 6. In a non-stick baking tray, add the carrots and toss with 1tbsp olive oil and some seasoning. Bake for 12 mins.
Step 2
Add the peas, samphire and another 1tbsp oil, toss and cook for 5 mins more. Remove and set aside.
Step 3
Plate up the peashoots, avocado and wensleydale, then top with the warm carrots, peas and samphire. Drizzle with olive oil and balsamic.