Light Bites Vegetarian Lunch Sides

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.