Roasted vegetable salad with mozzarella
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.