Roasted veg­etable salad with moz­zarella

Central and North Burnett Times - - EASY EATING -

Serves 4 In­gre­di­ents 1 tbs olive oil 200g baby car­rots Salt and freshly ground pep­per 1 tbs chilli oil 2 cloves gar­lic, sliced 400g wild mush­rooms 2 cups baby spinach ½ cup torn dill leaves 1 ball fresh moz­zarella Dress­ing ½ cup creme fraiche 1 tsp di­jon mus­tard Juice of ½ lemon Method Pre­heat oven to 180C. Place the car­rots in a bak­ing dish. Toss with 1 ta­ble­spoon oil and sea­son with salt and pep­per. Bake for 15 min­utes un­til golden. Heat chilli oil in a fry­ing pan. Add gar­lic and cook for 1 minute. Add mush­rooms and toss to cook through, about five min­utes, de­pend­ing on their size. Place in a bowl. Add car­rots, spinach, herbs and moz­zarella. Sea­son, then spoon the dress­ing on top or serve sep­a­rately. Driz­zle with a lit­tle ex­tra chilli oil if you like it hot.

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