Heat a large heavy frying pan on a very high heat for 3-4 minutes.

Meanwhile trim and discard carrot tops. Halve carrots lengthwise.

When the pan is super hot. Add a little oil and the carrots, shaking to make sure they are in a single layer.

Cover and cook for 5-6 minutes or until carrots are a little burned and charred in places.

Meanwhile, combine balsamic, soy and 2-3 tablespoons extra virgin olive oil.

Turn the carrots and cook for another minute or until cooked to your liking.

Scatter leaves over a serving platter. Top with hot carrots, drizzle with dressing and finish with little chunks of the cheese.