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Grated roots with cream cheese

Try Nigel’s delicious salad, using grated carrot and beetroot with a creamy mozzarella dressing. Serves 4 as a starter or light lunch. From Nigel Slaters Simple Suppers S02

2 large balls of buffalo mozzarella
400ml/13½fl oz plain yoghurt
a few bushy stems of flatleaf parsley
10 basil leaves
10 mint leaves
2 red chillies
an orange
grinding of black pepper
2 medium to large carrots
a lemon
2 large raw beetroot (red or golden)
olive oil, for drizzling

Break the mozzarella in half and place in a large bowl, torn side facing upwards. Spoon in the yoghurt. Tear or roughly chop the parsley, basil and mint and add to the bowl. Halve the chillies and discard their seeds. Finely chop the flesh and put it in with the herbs. Grate the orange zest finely into the bowl then add a grinding of black pepper. Stir the mixture gently, then cover and place in the fridge for 30 minutes.

Scrub then coarsely grate the carrots. Squeeze over the juice of the lemon. Peel the beetroot then coarsely grate in with the carrot. Pour over enough olive oil to coat and bind the root vegetables. Gently mix the grated roots together then place them onto a serving plate. Spoon the mozzarella and its yoghurt marinade into the middle of the root vegetables and serve.