Goats' cheese salad recipe
 An impressive goats' cheese salad that works brilliantly as starter for a relaxed dinner party or a light lunch with friends. Each serving provides 734kcal, 14g protein, 16g carbohydrate (of which 15g sugars), 69g fat (of which 17g saturates), 7g fibre and 0.8g salt. 290ml/½ pint extra virgin olive oil 100ml/3½fl oz balsamic vinegar 1 garlic clove, sliced 3 sprigs fresh thyme 10 fresh basil leaves 290ml/½ pint extra virgin olive oil 100ml/3½fl oz balsamic vinegar 1 garlic clove, sliced 3 sprigs fresh thyme 10 fresh basil leaves 2 red peppers, halved, seeds removed2 yellow peppers, halved, seeds removedfreshly ground black pepperolive oil, for drizzling1 large aubergine (or 2 small), chopped into 1cm/½in rounds1 large courgette (or 2 small), chopped into 1cm/½in rounds200g goats' cheese log, cut into 1cm/½in thick slicesextra virgin olive oil fresh basil green salad leaves of your choice (e.g. lettuce, baby spinach, endive, cos lettuce) 2 red peppers, halved, seeds removed 2 yellow peppers, halved, seeds removed freshly ground black pepper olive oil, for drizzling 1 large aubergine (or 2 small), chopped into 1cm/½in rounds 1 large courgette (or 2 small), chopped into 1cm/½in rounds 200g goats' cheese log, cut into 1cm/½in thick slices extra virgin olive oil fresh basil green salad leaves of your choice (e.g. lettuce, baby spinach, endive, cos lettuce) Method Preheat the oven to 170C/325F/Gas 3. Preheat the grill to its highest setting.For the marinade, place all of the marinade ingredients into a large bowl and mix together well.Line a large roasting tray with a piece of aluminium foil twice the size of the tray. Place the peppers onto one half of the foil placed in the roasting tin, season with freshly ground black pepper and drizzle with olive oil. Fold over the other half of the foil to seal the peppers and place into the oven to roast for 20 minutes, turning from time to time. Once the peppers are cooked and softened, place into a bowl and cover with cling film. Once cooled, peel the peppers and cut into large, but even triangles and place into the marinade.Place the courgette and aubergine slices onto a baking sheet. Drizzle with olive oil and season with salt and freshly ground black pepper and place under the hot grill. Grill both sides for 3-4 minutes, or until golden. Remove from the heat and place into the marinade with the peppers.Turn down the grill to a moderate heat.Place the goats' cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 minutes, until the cheese has melted and begun to brown.To serve, place the salad leaves into a large serving bowl. Add the marinated vegetables and top with the grilled goats' cheese. Drizzle with a little of the marinade and serve. Preheat the oven to 170C/325F/Gas 3. Preheat the grill to its highest setting. Preheat the oven to 170C/325F/Gas 3. Preheat the grill to its highest setting. For the marinade, place all of the marinade ingredients into a large bowl and mix together well. For the marinade, place all of the marinade ingredients into a large bowl and mix together well. Line a large roasting tray with a piece of aluminium foil twice the size of the tray. Place the peppers onto one half of the foil placed in the roasting tin, season with freshly ground black pepper and drizzle with olive oil. Fold over the other half of the foil to seal the peppers and place into the oven to roast for 20 minutes, turning from time to time. Line a large roasting tray with a piece of aluminium foil twice the size of the tray. Place the peppers onto one half of the foil placed in the roasting tin, season with freshly ground black pepper and drizzle with olive oil. Fold over the other half of the foil to seal the peppers and place into the oven to roast for 20 minutes, turning from time to time. Once the peppers are cooked and softened, place into a bowl and cover with cling film. Once cooled, peel the peppers and cut into large, but even triangles and place into the marinade. Once the peppers are cooked and softened, place into a bowl and cover with cling film. Once cooled, peel the peppers and cut into large, but even triangles and place into the marinade. Place the courgette and aubergine slices onto a baking sheet. Drizzle with olive oil and season with salt and freshly ground black pepper and place under the hot grill. Grill both sides for 3-4 minutes, or until golden. Remove from the heat and place into the marinade with the peppers. Place the courgette and aubergine slices onto a baking sheet. Drizzle with olive oil and season with salt and freshly ground black pepper and place under the hot grill. Grill both sides for 3-4 minutes, or until golden. Remove from the heat and place into the marinade with the peppers. Turn down the grill to a moderate heat. Turn down the grill to a moderate heat. Place the goats' cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 minutes, until the cheese has melted and begun to brown. Place the goats' cheese rounds onto a baking sheet and place under a moderate grill. Grill for 2-3 minutes, until the cheese has melted and begun to brown. To serve, place the salad leaves into a large serving bowl. Add the marinated vegetables and top with the grilled goats' cheese. Drizzle with a little of the marinade and serve. To serve, place the salad leaves into a large serving bowl. Add the marinated vegetables and top with the grilled goats' cheese. Drizzle with a little of the marinade and serve.