Guest guest Posted September 4, 2008 Report Share Posted September 4, 2008 Carrot & Rocket (Arugula) Salad 1 bunch baby (Dutch) carrots, trimmed, scrubbed 6 teaspoons cooking oil 100 g (3 1/2 oz) baby rocket (arugula) leaves 1/4 cup pimento-stuffed green olives, chopped 2 teaspoons lemon juice salt and black pepper, to taste 1. Preheat a char-grill or barbecue hotplate on moderate. 2. Place carrots in a bowl with half the oil; toss to coat. Cook, turning once, for 10 minutes or until just tender and golden. Place in a large serving bowl; cool for 5 minutes. 3. Add remaining oil, rocket, olives and juice; season to taste with salt and black pepper. Toss to combine. Serve warm. TIP: Halve baby carrots lengthwise if large or use regular carrots, quartered lengthwise. TIP: Salad is best served soon after making. Serves 6. Quote Link to comment Share on other sites More sharing options...
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