Mediterranean Carrots with Mozzarella and Mustard

You’d be surprised how well mozzarella goes with mustard!

 

Serve with good ham (I like Gran Biscotto), and lots of crusty bread to soak up the juices – perfect lunch.

 

Recipe for Mediterranean carrots with mozzarella and mustard

 

For two

 

• About four large carrots
• 125g/5 oz mozzarella – drained weight
• Some fifteen or so basil leaves
• Olive oil for frying and the dressing
• Walnut or two of butter
• 1 tsp grainy mustard
• 1 tsp bitter honey – ideally chestnut
• 3 cloves of garlic
• 1 tbsp thick balsamic vinegar, or pomegranate molasses
• A few bay leaves, a couple of sprigs each of thyme and rosemary

 

1. 

   Preheat the oven to 180°C

2. Take the mozzarella out of the fridge and warm a deepish serving platter
3. Top and tail the carrots and cut them longways into three or four
4. Fry gently for about a quarter of an hour in a mix of butter and a little olive oil
5. Meanwhile, crush the garlic with a teaspoon of the smoked salt – add to the carrots
6. Add the herbs, minus the basil, to the carrots
7. Grind the pepper generously over the lot
8. Tear off a large piece of foil – big enough to wrap the carrots
9. Transfer the carrots to the foil, wrap loosely, put on a flat baking tray and put in the oven for 15-20 minutes – until just cooked through but still al dente.
10. Meanwhile make the dressing with 1 tbsp olive oil, 1 tbsp thick balsamic vinegar, 1 tsp bitter honey (ideally chestnut), 1 tsp grainy mustard, salt and pepper
11. Undo the parcel of carrots loosely, and take out the herbs.
12. Transfer to the warmed serving dish. Tear over the mozzarella and the basil. Dress and serve.