Baby carrot and samphire salad with Wensleydale Cheese
By OcadoLife
Published on 06 January 2022
Bold and briny, samphire is best simply
cooked, with a mere whisper of dressing.Time and servings
25 minsTotal time
4Servings
5 minsPrep time
20 minsCooking time
Ingredients
- 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
Step 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.