Ingredients

• 5 - 6 whole carrots
• 2 tbsps extra-virgin olive oil
• 2 tsp sea salt

Salsa Verde:

• 2 cloves garlic
• 1 cup flat-leaf parsley, packed
• 1 cup fresh mint
• 1 cup fresh dill, packed
• 1/4 cup chives, chopped
• 1 shallot
• 5 tbsp extra-virgin olive oil
• 1/2 cup red wine vinegar
• zest of 2 lemons
• juice of 1 lemon

For serving:

• 1/2 cup ricotta
• 1 tsp cracked black pepper
• mint for garnish
• crunchy sea salt for garnish