Lovely as a side dish, drizzled with olive oil and sprinkled with fleur de sel.
We had this as a starter salad, and I love it: the dressing is sharp, the carrots are aromatic, sweet, and flavourful, the rucola is slightly bitter, and the feta is salty. The recipe is a modified version of what I saw in the BBC GoodFood February 2017 magazine.
This dinner is loosely based on this recipe, with the addition of a very spicy tomato sauce and some avocado.
At the end of a long day, I am normally drained with making decisions, so if I do not have something pre-planned or pre-ordered for dinner, I find myself wandering through a supermarket in search of inspiration.