Ingredients
- 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
Directions
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 www.taste.com.au
Serving size 48