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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. ┬áThe dish would also work well alongside some quinoa.


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Roast Pepper & Goats Cheese Salad


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



Add pepper to a baking dish, drizzle over the oil and roast in a preheated oven for 10-15 minutes.


Mix the remaining ingredients in a salad bowl, top with the roast pepper, balsamic vinegar and olive oil.


Serve and enjoy.


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