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Roast Pepper & Goats Cheese Salad

Roast Pepper & Goats Cheese Salad

Roast-pepper-goats-cheese-salad

This tasty Roast Pepper & Goats Cheese salad can be enjoyed hot or cold.

If you are making it in advance keep the peppers aside until it cools, otherwise it will melt the goat’s cheese.

I used a selection of mixed leaves including lettuce, spinach and red chard as the base and dressed it with balsamic vinegar and olive oil. I also love to add onion chutney which is store bought but this isn’t essential.  The dish would also work well alongside some quinoa.

Enjoy!

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Now I Want To Hear From You

I would love to know if you make this and what you think. If you have any questions about this recipe, post them in the comments below.

Look forward to hearing from you.

Christy

Roast Pepper & Goats Cheese Salad

Ingredients

1 pepper, sliced
2 spring onions, finely chopped
1 cup of mixed salad leaves
1/4 cup of olives
1/2 avocado, peeled and destoned
1/4 cup of sun-dried tomatoes
1/2 cup of soft goats cheese, chopped
1/4 cup of onion chutney
1/4 cup of walnuts, broken into pieces
Balsamic vinegar
Olive oil

Instructions

1
Add pepper to a baking dish, drizzle over the oil and roast in a preheated oven for 10-15 minutes.
2
Mix the remaining ingredients in a salad bowl, top with the roast pepper, balsamic vinegar and olive oil.
3
Serve and enjoy.

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