Salade de chèvre et légumes rôtis – goat cheese salad with roasted vegetables Recipe
This salad is the French answer to the question of what to do when you have some vegetables and a piece of goat cheese left in the fridge. In French bistros it’s often served as a light main course – warm, soft oven-roasted vegetables meet creamy cheese and crunchy lettuce. It’s a great idea for a colourful meat-free lunch or dinner.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- courgette medium - 1 piece
- red pepper - 1 piece
- aubergine small - 1 piece
- red onion - 1 piece
- cherry tomatoes - 200 g
- goat cheese goat cheese log for slicing - 150 g
- lettuce mixed leaves - 80 g
- olive oil 2 tablespoons for the vegetables, 2 for the dressing - 4 tablespoons
- balsamic vinegar - 1.5 tablespoons
- honey - 1 teaspoon
- Dijon mustard - 0.5 teaspoons
- dried thyme or a few sprigs of fresh thyme - 1 teaspoon
- salt to taste
- black pepper freshly ground, to taste
Main Ingredient:
goat cheese
Preparation
- Preheat the oven to 200°C (top and bottom heat). Line a baking tray with baking paper.
- Cut the courgette and aubergine into half-slices about 1 cm thick. Remove the seeds and core from the pepper and cut it into strips. Peel the onion and cut it into wedges.
- Spread the vegetables (except the cherry tomatoes) on the tray, drizzle with 2 tablespoons of olive oil and sprinkle with salt, pepper and thyme. Toss with your hands so the oil and seasonings coat them well.
- Place the tray in the oven and roast for 15 minutes. Then add the whole cherry tomatoes to the tray and roast for another 8–10 minutes, until the vegetables are soft and lightly browned on the edges.
- Meanwhile, make the dressing: in a small bowl mix the balsamic vinegar, honey and mustard. Add 2 tablespoons of olive oil, a pinch of salt and pepper, and whisk with a fork until smooth and slightly thickened.
- Cut the goat cheese into slices about 1 cm thick. If you like, you can warm them slightly: place the slices on a small tray and put them in the oven for the last 3–4 minutes of roasting the vegetables, until the cheese softens a little but doesn’t melt completely.
- Wash and dry the lettuce, then spread it on a large platter or divide between 4 plates. Top with the warm roasted vegetables.
- Arrange the slices of goat cheese over the vegetables. Drizzle everything with the balsamic dressing just before serving so the lettuce leaves stay crisp.
Storage
In fridge:
2 days
Freezing:
No
Store the roasted vegetables and cheese separately from the lettuce. Reheat the vegetables briefly in the oven or in a pan, then add fresh lettuce and dressing just before serving so the salad stays fresh and crisp.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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