Summery insalata

Yippee! Tomorrow we are heading out to Kent to stay at the Keeper's cottage on the grounds of Leeds Castle, but first, I must conduct my pre-holiday ritual of using up what's left in the fridge. Take out would probably be a more practical option considering that with a toddler in tow I'll have to pack half the flat - but I really hate waste and quite enjoy the challenge of a clear-out dinner. Plus it's nice coming home to a fridge that doesn't smell like bin juice.

I have:

a bunch of carrots

mint

cherry tomatoes

a courgette

buffalo mozzarella (OK, so I cheated a little and bought this earlier in the day)

The plan is to make a souped up insalata caprese, the ingredient that really ties this dish together is the gorgeous buffalo mozzarella with its weird cooked chicken-like texture. Never ever use a knife to cut it! Ripping up a ball of buffalo mozzarella is a strangely satisfying activity that should be enjoyed whenever possible.

The do

Slice the courgette thinly and chop the carrots into bite sized pieces.

Fry the courgette with a little oil and salt in a frying pan until soft and a little charred. While this is happening steam or boil the carrots until they are just done, you don't want them to be too mushy. When everything is done, lay it all together into a big plate and sprinkle a couple of chopped mint leaves on top. Top with a some pinenuts, a handful of halved cherry tomatoes and the buffalo mozzerella, then drizzle a generous amount of good olive oil on top.

Enjoy with some super crunchy ciabatta and a big glass of red wine before you attempt the packing.

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