Mozzarella, wild mushroom and vegetable salad

Babiche Martens

Chilli oil works perfectly with this mushroom salad as it provides a little spice to complement the subtle flavour of the mozzarella. Simple is sometimes the best — not too many ingredients, just the freshest you can buy. Add more roast vegetables if you like. This salad only gets better with time, so let it sit for 15 minutes — if you can wait.

Salad

1 Tbsp	Olive oil
200 g	Baby carrots
1 Tbsp	Chilli oil
2 cloves	Garlic, sliced
400 g	Wild mushrooms (Main)
2 cups	Baby spinach
½ cup	Dill leaves, torn
1 whole	Fresh mozzarella (Main)

Dressing

½ cup	Creme fraiche
1 tsp	Dijon mustard
½	Lemons, juice only

Directions

1. Preheat an oven to 180C.
2. Place the carrots in a baking dish. Toss with 1 tablespoon oil and season with salt and pepper. Bake for 15 minutes until golden.
3. 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.
4. 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.

More artisanal recipes from Angela

• Fennel upside-down tart
• Olive and rosemary ciabatta