Spiced roasted carrot salad, The Laughing Cow sauce

Something a little less expected, The Laughing Cow works incredibly well with spice as demonstrated in this roasted and spiced carrot salad. The Laughing Cow sauce has such a smooth texture it forms a great base for the salad.

Makes 6


Roasted carrots

  • 10 large carrots, peeled
  • 1 tsp of coconut oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp ground cinnamon
  • Salt and ground black pepper to taste
  • 100 g mixed salad leaves
  • 2 tbsp balsamic vinegar

The Laughing Cow Sauce


  1. Pre-heat the oven to 180° C.
  2. Cut each carrot into 8 pieces, place in a bowl and toss them in the coconut oil and all of the spices, season with salt and pepper, ensure that the carrots are coated evenly.
  3. Place on a baking tray and roast in the oven for 20-30 minutes, turning half way through.
  4. Remove from the oven and allow to cool slightly
  5. Place the cream in a saucepan, heat to near boiling point, remove from the heat and stir in the Laughing Cow Light cheese, leave to cool to room temperature, fold in the yoghurt.
  6. Place the sauce in a bowl, cover, and chill until required.
  7. To serve divide the salad between 6 small plates and dress with balsamic vinegar.
  8. Top the leaves with roasted carrots and spoon over the cheese sauce.
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