Salad with Carrot Chips and Goat Cheese Pastry

Puha, as we say in Denmark – this week I am really busy. We are having the first good-bye-see-you-again-next-year dinners, as most of my friends here will leave the city to return to their families for the holidays. Also exams are coming up, christmas concerts want to be played, and thoughtful presents for friends and family unfortunately don’t just pop up in front of my appartment… But I guess, everybody knows that feeling 🙂 One thing, I hate about busy days like these is that my nutrition just becomes so unbalanced and unhealthy. But this salad is really quickly prepared, it tastes great and it does a good job giving you some vitamins to boost your well-being. So what are you waiting for? 😉

Ingredients (serves 1):

1 15 cm piece of readily bought puff pastry
40 g of goat cheese
2 carrots (1 purple, 1 orange)
1 tsp olive oil
5-6 leaves of romaine lettuce
5-6 cherry tomatoes
1/2 small onion
1 tsp sun-dried tomato bits
1 tsp creme fraiche
1 tbsp pumpkin seeds
2 tsp vinegar
Salt, pepper, french herbes

Preheat the oven to 180°C. Cut the puff pastry into 6 squares. Crumble the goat cheese in the middle of each of thr squares. Fold in the edges so you get a kind of basket. Transfer to a baking tray with baking parchment. Peel the carrots and cut them into thin slices. Put the slices on the baking tray, sprinkle with olive oil and bake everything for about 20 minutes until the puff pastry is golden brown.

While the pastry is baking prepare the rest of the salad. Chop the onion into fine bits, wash the cherry tomatoes and cut them in halves. Transfer both to a salad bowl. Add the sun-dried tomatoes as well as creme fraiche and vinegar. Season with salt and pepper and mix well.  Wash the lettuce leaves and pluck them in smaller pieces into the bowl. Mix everything and sprinkle with pumpkin seeds. Take the carrots and pastries out of the oven and season with freshly ground salt and pepper. Sprinkle the carrot chips over the salad and serve together with the pastries.


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