Goat Cheese Salad With Roasted Vegetables

Name: Goat Cheese Salad With Roasted Vegetables
Prep time: 1 h
Total time: 1 h
Yield: 6 serving(s)
Ingredients: 1 aubergine, sliced (eggplant); 2 yellow peppers, seeded and sliced; 3 plum tomatoes, halved; 4 tablespoons olive oil; 140 g puy lentils, rinsed; 1 red onion, halved; 1 carrot, quartered; 2 bay leaves; 2 -3 fresh thyme sprigs; 4 -5 fresh parsley sprigs; 2 tablespoons balsamic vinegar; 6 tablespoons extra virgin olive oil; 3 (100 g) goat cheese, rounds halved; mixed salad green, to serve

Submitted by Ppaperdoll

"From BBC Vegetarian Good Food magazine. Another one good enough for company, but easy enough not to pull your hair out making it!"

Download

Ready In:: 1hr
Ingredients:: 14
Serves:: 6

ingredients

1 aubergine, sliced (eggplant)
2 yellow peppers, seeded and sliced
3 plum tomatoes, halved
4 tablespoons olive oil
140 g puy lentils, rinsed
1 red onion, halved
1 carrot, quartered
2 bay leaves
2 -3 fresh thyme sprigs
4 -5 fresh parsley sprigs
2 tablespoons balsamic vinegar
6 tablespoons extra virgin olive oil
3 (100 g) goat cheese, rounds halved
mixed salad green, to serve

directions

Heat ove n to 220 degrees Celsius Brush aubergines (eggplants), peppers, and tomatoes with olive oil. Roast on dry baking sheets 30 minutes, turning once.
Put lentils in a pan with half the onion, carrot, bay leaves, and thyme. Cover with water, bring to a boil and simmer 25 minutes. Drain. Remove carrot and herbs. Combine vinegar and oil, add half to the lentils. Chop remaining onion and add to lentils with chopped parsley.
Bake chees halves on a baking sheet for 8 minutes. Skin the peppers. Place vegetables and salad leaves on individual plates. Top leaves with cheese halves and drizzle over other half of dressing.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Ppaperdoll

London

I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes! Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...

View Full Profile