At the market I picked up a chilli oil, which works perfectly with this mushroom salad as it provides a little spice to complement the subtle flavour of the mozzarella (again, from the market). Simple is sometimes the best — not too many ingredients, just the freshest you can buy.
1 Tbsp olive oil
200g baby carrots
Salt and freshly ground pepper
1 Tbsp 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
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.
