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

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.

Instructions

Step 1

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

Step 2

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

Step 3

Slice the peppers and the red onions.

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.

Step 5

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

Step 6

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

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.

Step 8

Pop the salad leaves in the base of the bowl.

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.

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!