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Goat Cheese with seasonal vegetables

Ingredients

Courgette

Pepper

Onion

Goats cheese

Aubergine

Pesto

Salted almonds

Balsamic glaze

Method

  1. Remove ends from the courgette. Slice lengthways and cube into ½ inch to 1 inch pieces

  2. Remove top and bottom from pepper and cut round the inside to remove seeds. Roughly chop into chunks

  3. Remove top from aubergine and slice lengthways into 3 slices. Dice into chunks

  4. Peel and chop onion in half and then into chunks

  5. Mix all veg together in a bowl

  6. Line a baking tin with greaseproof paper and preheat oven to 200 degrees

  7. Coat veg in oil and add to baking tin and roast for approx 40-45 mins until veg is soft, paying particular attention to the courgette.

  8. Add veg into a bowl with salt, black pepper, crumbled goats cheese and pesto and toss together

  9. To serve top with the salted almonds and balsamic glaze