Ricotta, baby carrots, greens and lemons
Photo by Babiche Martens
- Pre-heat the barbecue. Slice the carrots lengthwise. Brush with olive oil, season then grill for a minute or two on each side. The cooking time will depend on their size, but you want them to be just tender without over-cooking.
- Pile salad greens, herbs and ricotta on the bread. Squeeze over lemon, add the carrots and a generous drizzle of olive oil.