Easy

Goat's cheese and glazed carrot salad

Name: Goat's cheese and glazed carrot salad
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Home-style, International
Ingredients: 200 g Goat’s cheese (log, microbial rennet); 500 g Carrot (peeled); 80 g Rocket; 80 g Lamb’s lettuce; 45 g Walnuts (shelled); 8 g Sesame seeds (toasted); 20 g Butter; 20 g Honey; 100 g Water; 10 g White wine vinegar; 30 g Extra virgin olive oil (10 g cooking and 20 g dressing); 30 g Balsamic vinegar; 3 g Parsley; 1 g Rosemary (chopped leaves without stems); 3 g Chives; 1 g Salt

Total time45 min Preparation and possible waiting 20 min · Cooking 25 min

Preparation and possible waiting: 20 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Servings4

Allergens

Milk: Ingredient to check: Goat’s cheese, Butter. Nuts: Ingredient to check: Walnuts. Sesame: Ingredient to check: Sesame seeds. Sulphites: check label: Ingredient to check: White wine vinegar, Balsamic vinegar. Indicative information from the listed ingredients, not a complete allergy assessment. Check all product labels, optional ingredients and cross-contact.

Rating Not yet rated

Tender honey-balsamic carrots over salad leaves with goat's cheese, walnuts and sesame.

Jump to steps

20 minpreparation and possible waiting

25 mincooking

4servings

1.683 kcalwhole recipe

421 kcalper serving

Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information

Total time: 45 min Preparation and possible waiting 20 min · Cooking 25 min

Preparation and possible waiting: 20 min · Cooking: 25 min

Total recorded in the recipe. Preparation may include resting, soaking or chilling. Active work and waiting are not yet recorded separately; check the steps before planning.

Recipe characteristics

Vegetarian Salad 30 to 60 minutes Home-style

Allergens

View full classification 20 tags

Diet

Vegetarian

Dietary requirements

Gluten-freeEgg-freePeanut-freeSoy-freeFish-freeShellfish-free

Dish type

Salad

Meal

LunchDinner

Preparation

Stewing

Appliances

Frying panKitchen knife

Cuisine

Home-styleInternational

Season

All year round

Occasion

Everyday menu

Nutrition

Source of omega-3High in calcium

Total time

30 to 60 minutes

Allergen information is indicative. Always check each product label and possible cross-contamination.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.

Recipe characteristics

Dish type

Salad

Meal

Lunch · Dinner

Total time

30 to 60 minutes

What you need

Ingredients

Let’s get cooking

Method

Cut the carrots into 1 cm-thick batons. Heat the butter with 10 g of oil in a wide pan and cook the carrots for 5 minutes.
Add the balsamic vinegar, honey, rosemary, water and salt. Cover and simmer gently for 15 minutes.
Uncover and cook for another 3–5 minutes until the carrots are tender with some juices remaining. Remove and cool slightly.
Whisk the cooking juices with the white wine vinegar, remaining 20 g of oil, chopped chives and sesame.
Wash and dry the rocket and lamb's lettuce. Divide between four plates with the carrots, sliced cheese and walnuts. Dress and finish with chopped parsley.

How nutritional categories are selected

These are indicative recipe estimates based on ingredients, amounts and servings. They help you choose dishes; they do not guarantee a laboratory-tested nutrient value.

Calcium, iron and vitamin C: estimated contribution of at least 240 mg, 4.2 mg and 24 mg per serving respectively (30% of the adult reference intake).
High protein: at least 20% of energy from protein. High fibre: at least 3 g per 100 kcal.
Low carbohydrate: no more than 20 g per serving and 20% of energy from carbohydrate.
Low energy and low fat: conservative estimates of the prepared dish per 100 g (40 kcal and 3 g fat for solids; 20 kcal and 1.5 g fat for drinks and soups). Uncertain yield is left unclassified.
Omega-3: estimated at least 0.3 g ALA or 40 mg EPA+DHA per 100 g and per 100 kcal. Products with unknown composition are not counted as zero.
Anti-inflammatory is an existing editorial collection, not a promise to prevent or treat illness.