Carrot Rolls with Herb Salad, Chutney and Goat Cheese

Chutney: For the chutney, finely grate an orange peel. Squeeze the oranges, limes and passion fruit. Remove the peel from the carrots and cut into small cubes. Cut the grapes in half. Sauté the shallots in sunflower oil or other vegetable oil, add the carrots, raisins and grapes. Then extinguish with orange juice, lime juice, passion fruit juice and Noilly Prat. Add the orange peel and spices and cook until the carrots are soft and the liquid is completely reduced. Then season and season again. Then cool.

Carrot rolls: For the carrot rolls, peel the carrots, cut into very thin slices, blanch briefly in boiling hot water with bite, rinse in iced water and drain on paper towels. Clean and rinse the meadow herbs and arugula. Then dress with balsamic vinegar, pepper, salt and olive oil. Spread 2 tsp of chutney on one end of the carrot slices, place 15 g of goat cheese on top and roll up the carrot slices with the arugula and meadow herbs. (If the carrots are a little thinner, place 2 slices together). Arrange 3 rolls on a plate. Drizzle with balsamic vinegar and olive oil and garnish with goat cheese and chutney.

Finally, decorate the plate with the ground coriander.

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Our tip: As an alternative to fresh herbs, you can also use ge

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