Roasted Spring Carrots with Fresh Mozzarella

Roasting carrots in the oven intensifies their earthy flavour and brings out their sweetness. Pairing with fresh NZ Mozzarella makes for a dish that is texturally exciting.

Serves 4 as part of a shared meal

500g spring carrots, trimmed and scrubbed 

1 tablespoon soft brown sugar

100ml verjuice

4 tablespoons extra virgin olive oil, plus extra for drizzling

3 sprigs fresh thyme sprigs

1 handful local walnut pieces, toasted

4 handfuls picked watercress or other baby greens

200g fresh mozzarella

1 lemon, cut into wedges for squeezing

Heat the oven to 200°C.

Slice any larger carrots in half lengthwise and put into a large bowl. Sprinkle over the sugar, verjuice and olive oil and season with salt and pepper. Toss well to coat the carrots evenly then transfer to a ceramic roasting dish and scatter over the thyme sprigs. Cover tightly with compostable foil then put in the oven. Roast for 30 minutes or until just tender then remove the foil and roast for a further 5-10 minutes to lightly caramelise.

Layer the roasted carrots in a shallow serving bowl along with the watercress and walnuts.

Tear the mozzarella into large pieces and add to the bowl. Drizzle with extra oil and serve straightaway. Pass the lemon wedges.

 Tip

• We like to serve toasted bread alongside the carrots and fresh mozzarella.