Pecan & Apple Salad with Charred Courgettes

Never overlook the humble carrot: this versatile vegetable becomes sweet and smoky after grilling, with a depth of flavour that no other cooking method can bring out.
10 minutes prep, 12 minutes cook
Serves 4
Ingredients
60g fresh wild rocket
2 green apples, thinly sliced
1 celery stalk, finely chopped
3 tbsps pecans, roughly chopped
1 tbsp dried cranberries
Handful of fresh flat-leaf parsley, roughly torn
2 tbsps good-quality olive oil, plus 1 tbsp extra for brushing
Squeeze of juice from 1 unwaxed lemon
4 large carrots, peeled, green tops trimmed, halved lengthwise
Generous pinch of sea Salt and black pepper
Method
Set a barbecue to a high heat. In a large bowl, toss together the rocket, apples, celery, pecans, cranberries and parsley. Drizzle in the 2 tablespoons olive oil and stir in the lemon juice.
Brush the carrots with the 1 tablespoon olive oil, then place on the hot grill. Cook for about 5–6 minutes on each side until char lines appear and the carrots have softened.
Remove from the grill and place over the salad. Season with salt and plenty of pepper and serve while the carrots are hot.
More recipes to try

45 minutes, plus cooling, soaking and chilling
Serves 8

15 minutes
Serves Serves 2 as a main, 4 as a side
Great British Food Awards
Tasting videos

Three irresistible ways to cook with Isle of Wight tomatoes
Three simple dishes made even tastier by the inclusion of award-winning Isle of Wight tomatoes.

The best free from foods (that actually taste amazing)
From brownies to bara brith, we share some of our favourite free from foods that don't compromise on flavour.