Heat a drizzle of extra virgin olive oil in a non-stick pan and sauté the carrots for 2–3 minutes, just until they become slightly tender.
In a large bowl, combine the fresh rocket and grapefruit slices, then gently mix in the warm carrots.
Dress with olive oil, salt, pepper, and a splash of balsamic vinegar. Add walnuts or toasted almonds for a crunchy finishing touch.
