Ingredients
| 8 | Baby carrots |
| 1 splash | Extra virgin olive oil |
| 2 handfuls | Salad greens |
| 1 handful | Fresh herbs |
| 1 to serve | Ricotta cheese |
| 1 loaf | Sourdough bread |
| 4 squeezes | Lemons |
Directions
- 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.
- Pile salad greens, herbs and ricotta on the bread. Squeeze over lemon, add the carrots and a generous drizzle of olive oil.