Composed Salad with Grilled Goat Cheese

    35 minutes

    Rich in flavour, tangy goat cheese is lower in fat than many other similar cheeses. Grilling the soft cheese on toast makes an excellent accompainment to a salad.

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    Serves: 4 

    • 1 red capsicum, cut lengthways into strips
    • 1 yellow capsicum, cut lengthways into strips
    • 12 slices (5 x 6cm) Italian bread (150g total)
    • 250g mild goat cheese, cut into 12 slices
    • 2 tablespoons red wine vinegar
    • 3 teaspoons olive oil
    • 1 teaspoon Dijon mustard
    • 1/2 teaspoon brown sugar
    • 125g mixed salad leaves, torn if large
    • 6 sprigs fresh chervil or parsley

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Preheat the griller. Place the capsicum pieces, skin-side-up, on the rack. Grill 15 cm from the heat for 10 minutes or until the skin is blackened. When the capsicums are cool enough to handle, peel and cut into 2.5 cm strips.
    2. Top each slice of bread with the cheese and grill for 1 minute or until the cheese is slightly melted and the bread is toasted.
    3. Whisk together the vinegar, oil, mustard and brown sugar in a small bowl. Place the lettuce on 4 plates and arrange the capsicum on top. Drizzle the dressing over the salads and place 3 cheese toasts on each. Garnish with the chervil.

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