I have promised more recipes for you guys so I have been shopping for cookbooks for inspiration and kitchenware that makes cooking easier and more enjoyable. Preparation takes more time than I can ever predict tho so I am sincerely sorry that I have not posted this recipe yesterday as I planned and promised. So here it is and I am sure that you will love it as much as I did.



Start with preheating the oven for 400F and chopping 2 large carrot into small cubes.



Put the chopped carrots into a bowl and mix in about a table spoon of olive oil.



Sprinkle the carrots with coarse salt.



Spread the carrots on a baking sheet and put them into the preheated oven for about 30-35 minutes and toss occasionally. Avoid burning them :)



This step is optional. I made a chicken breast pieces because it was our dinner and I wanted to be bigger meal with good portion of protein. Chop the chicken breast into smaller pieces. I beat them too so that they wood get cooked through faster. I didn’t use any oil what so ever. I just through the chicken into a hot iron skillet and cooked it on a medium to high temperature. You have to flip the chicken once it gets slightly brown on one side and make the other side slightly brown as well.



Take about a handful of parsley leafs and chop them real thin.



Toss the parsley together with leafy greens like spinach and arugula and add a teaspoon of olive oil and some sherry vinegar for taste. Start with one teaspoon of the sherry vinegar, toss the salad, taste and then decide if you want to add more. I have also added some sliced almonds into the salad.



Cut a good piece of a fresh whole grain bread and toast it. Start toasting the bread about 3 minutes before the carrots are done so that both the carrots and toast are warm.



This is what the baked carrots should look like when you take them out of the oven.



Transfer the carrots into a deeper plate and add about a table spoon and a half of creamy goat cheese. Mash carrots and goat cheese together with a fork to create the sweet and creamy spread.



Now spread the carrot and cheese mixture onto the toast. Make it high.



Add some of the salad that you have prepared on top of the carrot spread and top it up with 2 pieces of chicken.



Transfer on a plate and garnish with a few sliced almonds.



That was my awesome dinner. Bruschetta with leafy green salad and big glass of water.



It looks beautiful and the taste is just amazing. You wont get enough of it :)

Have fun and enjoy!
Z