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Sumptuous Baby Carrot, Kale And Goat's Cheese Salad With Slow Roasted Red Peppers

By niallharbison

December 20, 2016 at 12:10am


  • Baby carrots
  • Red peppers
  • Goat's cheese
  • Cos salad
  • Red onions
  • Kale

Tons of people turn their noses up at the mention of a salad, wondering how the hell it would fill them up for a few hours. But that's not the case –  like with this salad, which is robust, healthy and super-filling.

The prep really is minimal and you'll be eating it less than 30 minutes after you start the cooking – and just check out the gorgeous colours.


Step 1

You could do this with large carrots but the small baby ones give the salad a lovely sweetness.

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Step 2

Peel the carrots, pop into an oven tray with some oil, pepper and some salt.

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Step 3

Slice the peppers and the red onions.

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Step 4

Pop them into a frying pan over a low heat. They'll take about 20 minutes to cook and the slower the better as the sweetness will come out of them nice and slowly.

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Step 5

When the peppers and onions are cooked, lash in the kale.

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Step 6

Prep the salad by getting some nice leaves and washing them, but make sure they are dry when finished.

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Step 7

Break up the goat's cheese and crumble it onto the pepper and kale mix. Pop the pan into the oven for a couple of minutes to melt it.

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Step 8

Pop the salad leaves in the base of the bowl.

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Step 9

When the carrots have cooled down, pop them into the bowl tossed together with the peppers, kale and goat's cheese when all are at room temperature.

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This works so well in the summer and because of the amount of veg, the cheese – the carbs and fats, balanced perfectly – there is no way you could be hungry after eating this!


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