Goat Cheese Salad With Roasted Vegetables

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 6
• 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

Recipe

• 1 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.
• 2 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.
• 3 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.