Warm Goat Cheese And Grilled Vegetable Salad
Category:
Vegetables
Estimated time:
45 minutes
Difficulty:
Medium
Ingredients:
- 0.5kg mild goat’s cheese
- 1 red capsicum, cut into 6 pieces
- 1 yellow capsicum, cut into 6 pieces
- 1 zucchini, cut into slices
- 1 eggplant, cut into slices
- 1 red onion, cut into 6 wedges
- 6 portobello mushrooms, stems removed
- 1/4 cup olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 6 cups selection of salad leaves, washed and torn
- 1 tbl fresh thyme, chopped
- 1 tbl fresh parsley, chopped
- Splash balsamic vinegar
Directions:
- To prepare the goat cheese neatly, take a mug of very hot water and a thin–bladed knife. Dip the knife into the water, then cut a section of cheese. Repeat until you have 6 sections. Place the cheese flat on a grill tray or small baking sheet.
- Preheat the barbecue on HIGH (240°c).
- Arrange all the prepared vegetables on a tray and brush lightly with olive oil. Season with salt, pepper, and chopped fresh thyme.
- Reduce heat to MEDIUM – LOW (150°c).
- Grill each vegetable separately until just cooked. The peppers take about 2 minutes while the mushroom caps, zucchini, eggplant and onion will take about 4 minutes each.
- While cooking the vegetables, place the grill tray or cookie sheet of goat cheese on the top rack of the barbecue. The cheese should just be warm, not hot.
- To serve, arrange the vegetables attractively on the plates and place a few mixed salad leaves in the centre of each arrangement. Top with a slice of warm goat cheese. Drizzle with virgin olive oil and balsamic vinegar. Sprinkle with a little chopped fresh parsley and freshly ground black pepper.