Serves 4 For the marinade: Salt and pepper 200g Buffalo mozzarella 2 tbsp Balsamic vinegar Half a lemon 1 clove of garlic 2 sprigs of rosemary 2 tbsp olive oil 4 cheese baskets For the cheese baskets: 1 egg 4oz of Cheddar cheese 2 fl oz of cream 4oz of wheat flour For the filling: 2 yellow peppers 2 courgettes 2 red onions 2 red peppers 1 carrot
Cut vegetables into rough rustic pieces. Make marinade by mixing chopped garlic and rosemary with remaining marinade ingredients. Coat vegetables in marinade and roast in hot oven for 10-15 minutes. Place vegetables into cheese baskets with mini mozzarella in between the vegetables. Place back in the oven until the mozzarella melts. Cheese basket: mix cheese basket ingredients into a smooth batter. Spread onto greased tray, creating a thin 8" circle. Bake until golden. Mould onto back of dariole mould or something similar to create a basket. Leave to cool and set until crispy. To serve: Serve with dressed rocket leaves and green pesto dressing. Recipe supplied by: Mark Duckworth