Salad with cheese and baked carrots

1 serving

40 minutes

Salad with cheese and roasted carrots is a combination of simple yet refined flavors of Italian cuisine. Roasted carrots infused with the aroma of fresh rosemary acquire a soft texture and sweet undertone that perfectly complements delicate mozzarella. The addition of currants and jam gives the dish a slight tanginess, creating a harmonious balance of flavors. Olive oil highlights the freshness of the ingredients, while herbs complete the composition by adding a touch of freshness. This salad not only pleases the eye with its bright colors but also serves as a light appetizer or accompaniment to Mediterranean main dishes. It embodies the simplicity and elegance of Italian traditions, allowing one to enjoy the richness of natural ingredients.

Energy value per serving

• Calories: 335.8
• Proteins: 13.2g
• Fats: 15g
• Carbohydrates: 45.6g

Ingredients

• Mozzarella cheese: 1 pc
• Carrot: 1 pc
• Currant: 30 g
• Redcurrant jam: 2 tbsp
• Fresh rosemary: 2 sprig
• Olive oil: to taste
• Green: 1 stem
• Ground black pepper: to taste

Cooking steps

1. Wash and clean the carrot.

   Required ingredients:

   • Carrot: 1 piece

2. On medium heat, place the carrot in the pan, add a sprig of rosemary, and cover with a lid. After 10 minutes, flip it and cook for the same amount of time.

   Required ingredients:

   • Carrot: 1 piece
   • Fresh rosemary: 2 sprigs

3. Chop the second branch.

   Required ingredients:

   • Fresh rosemary: 2 sprigs

4. Cut the cheese and carrot in half, place on a plate, and sprinkle with rosemary.

   Required ingredients:

   • Mozzarella cheese: 1 piece
   • Carrot: 1 piece
   • Fresh rosemary: 2 sprigs

5. Place the berries and jam nearby. Decorate with greenery.

   Required ingredients:

   • Currant: 30 g
   • Redcurrant jam: 2 tablespoons
   • Green: 1 stem

6. Drizzle with olive oil and serve while the carrot is still warm.

   Required ingredients:

   • Olive oil:  to taste