Caramelised carrot and rocket salad

Caramelised carrot and rocket salad

40 mins



  • 60ml (1/4 cup) olive oil
  • 55g (1/4 cup, firmly packed) brown sugar
  • 1/2 teaspoon ground cumin
  • 3 bunches baby Wilcox carrots, ends trimmed to 3cm, peeled
  • 12 (about 120g) prosciutto slices
  • 60ml (1/4 cup) extra virgin olive oil
  • 60ml (1/4 cup) balsamic vinegar
  • 2 bunches rocket, ends trimmed, washed, dried
  • 100g King Island Dairy Bass Strait blue cheese, crumbled


Step 1 Preheat oven to 220°C. Combine the olive oil, sugar and cumin in a bowl and stir until the sugar dissolves. Add the carrots and toss to coat. Place in a roasting pan. Bake in oven, turning once, for 20 minutes or until tender.

Step 2 Meanwhile, place the prosciutto on a baking tray and bake in oven for 10 minutes or until the prosciutto is crisp. Set aside for 5 minutes to cool slightly. Roughly break into large pieces.

Step 3 Whisk together the extra virgin olive oil and vinegar in a small bowl until well combined. Season with salt and pepper.

Step 4 Divide carrots, prosciutto, rocket and blue cheese among serving plates. Drizzle with dressing to serve.

Recipe courtesy of

Serving size 48

  • Hit enter to search