Ingredients
4 x 30g slices of Montenebro or any other goats cheese
200g/7oz chargrilled aubergines
200g/7oz chargrilled courgettes
200g/7oz chargrilled artichokes
200g/7oz wood roasted red peppers or conventionally roasted red peppers
30g/1oz Aragon black olives or any other black olives
20g/¾oz toasted pine nuts
80g/3oz fresh pesto
10g/½oz fresh oregano, dill and basil, chopped
balsamic vinegar
virgin olive oil
salt
freshly ground black pepper
Method
1. Place the vegetables into a bowl and add the olives.
2. Place the herbs, pesto and olive oil into a separate bowl and add the balsamic to make a dressing. Season and leave to one side.
3. Place the slices of the cheese on a grill tray and season with olive oil, salt and pepper.
4. Place under a hot grill for about four minutes until golden brown on top and soft in the middle. While cooking pour the dressing into the vegetables and mix with some seasoning.
5. Pile the vegetables onto the four plates and drizzle with the toasted pine nuts.
6. Top with the goat's cheese and serve with the rest of the dressing drizzled around the edge of the plates.
