Ricotta, baby carrots, greens and lemons

By Amanda Laird

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Ricotta, baby carrots, greens and lemons. Photo / Babiche Martens
Ricotta, baby carrots, greens and lemons. Photo / Babiche Martens

Serves 4

8 baby carrots
extra virgin olive oil
salt and pepper
salad greens
fresh herbs
ricotta
lemon
sourdough bread

1 Pre-heat the barbecue. Slice the carrots lengthwise. Brush with olive oil, season then grill for a minute or two on each side. The cooking time will depend on their size, but you want them to be just tender without over-cooking.

2 Pile salad greens, herbs and ricotta on the bread. Squeeze over lemon, add the carrots and a generous drizzle of olive oil.

- NZ Herald

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