Grilled carrots salade

In a mixing bowl, add carrots, oil and salt and mix.

Grill on a BBQ over medium heat until tender through.

Remove from heat, and with a knife, slice into 5 cm long bevels.

In a saucepan, add the carrot juice and reduce to ¼ of the volume and cool.

Using a blending shaft, blend oil, carrot juice, mustard, vinegar and salt.

Chop parsley and slice sucrine wedges.

In a salad bowl, combine the dressing and salad, and finish with a little chopped parsley and walnuts.