1 Toast pine nuts in a dry pan and let cool on a plate.
2 Cut the greens off the carrots. Scrub carrots thoroughly, rinse under cold water and drain.
3 Cut carrots in half or quarters lengthwise, depending on thickness.
4 Rinse the lemon half in hot water, wipe dry and grate the peel finely. Squeeze lemon.
5 Rinse thyme, shake dry and pluck the leaves.
6 Peel and grate the ginger finely.
7 Heat oil in a pan, add ginger and sauté. Add carrots and sauté for about 4 minutes, turning frequently.
8 Season carrots with salt, pepper, thyme and honey. Pour in 4 tablespoons of water and cook covered on low heat for about 5 minutes.
9 Stir lemon juice into the carrots and remove the vegetables from the pan. Season with salt and pepper and let cool for about 20-30 minutes.
10 Cut mozzarella into cubes. Mix with the carrots and serve garnished with the pine nuts.