Roast Carrot & Goat’s Cheese Salad

Ingredients

• 350g carrots
• 1 heaped tbsp harissa paste
• Olive oil
• 2 flatbreads
• 85g rinded goat’s cheese
• 150g seedless red or black grapes
• 1 bunch soft herbs (about 30g), such as coriander, tarragon, or flat-leaf parsley
• Red wine vinegar
• Extra virgin olive oil
• 1 small ripe avocado
• Sea salt
• Black pepper

Method

Roast the carrots

1. Wash and trim the carrots, then halve or quarter them lengthways.
2. Toss with the harissa paste, 1 tbsp olive oil, a pinch of sea salt, and black pepper.
3. Cook in the air fryer at 180°C for 20 minutes, shaking halfway through.
4. Add the flatbreads to the air fryer for the last 2 minutes to warm.

Roast the goat’s cheese and grapes

1. Cut the goat’s cheese in half.
2. Place the cheese and grapes (still on the stalk) into a small air fryer drawer.
3. Drizzle with olive oil, season lightly, and cook at 180°C for 8 minutes, until the grapes begin to burst and the cheese is golden.

Make the grape and herb salad

1. Pick the grapes off the stalk into a bowl, crushing a few lightly with a fork.
2. Finely chop the herbs and add to the bowl.
3. Add a splash of red wine vinegar, a drizzle of extra virgin olive oil, and season to taste.

Assemble

1. Halve, destone, and mash the avocado onto the warm flatbreads.
2. Spoon over the grape and herb salad.
3. Top with the roasted carrots and goat’s cheese.
4. Finish with any remaining dressing from the bowl.

Rating

• ⭐⭐⭐⭐⭐

Cooking Notes & Changes

- Use Halloumi instead

Notes

• Works especially well with warm flatbreads.
• Can be bulked out with lentils or chickpeas if needed.
• Best served immediately while the cheese is warm.