Chargrilled vegetables and goat's cheese

Babiche Martens

A chargrilled salad is always a hit, made with whatever vegetables are on hand. Cook on the barbecue if you can and then gently toss some salty goat’s cheese through to bring out the flavours. To make it a little heartier, add some thinly sliced warm steak.

For the dressing

¼ cup	Olive oil
2 Tbsp	Balsamic vinegar
2 tsp	Brown sugar

For the salad

1	Aubergine, sliced lengthways in ½ cm slices (Main)
2	Courgettes, sliced lengthways in four (Main)
1	Red pepper, seeds removed, sliced
¼ cup	Oil, for cooking
100 g	Green beans, blanched (Main)
100 g	Goat's cheese (Main)
1 cup	Fresh herbs, such as basil

Directions

1. In a jar combine the olive oil, vinegar and brown sugar.
2. Place the aubergine, courgettes and pepper on a large tray. Drizzle with oil and rub.
3. Heat a barbecue grill or pan to a high heat. Cook the vegetables, turning occasionally. Remove and cool to room temperature.
4. Toss through the dressing, green beans, goat's cheese and basil.
5. Serve on a platter.

More autumn salads from Angela

• Chicken, mango and avocado salad
• Chickpea and vegetable salad