Goat's Cheese & Grilled Vegetable Salad

This recipe features in these meal plans: Lower Calorie Suppers 1, Veggie Summer Treats.

A fresh and tasty salad of grilled lower-calorie vegetables tossed with rocket leaves.


  • 200g of soft goat's cheese, crumbled
  • 2 medium red peppers (155g each), thinly sliced
  • 2 medium yellow peppers (155g each), thinly sliced
  • 140g of wild rocket leaves
  • 1 large courgette (approx 310g), cut into 1/2 cm slices
  • 1 large aubergine, cut into 1/2 cm slices
  • 75ml of olive oil (5 tbsp)
  • 1 tbsp white wine vinegar
  • 1 tsp dried mixed herbs
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 15 mins
  • Price per person: £2.55
  • Store cupboard: Typical
  • Calories per serving: 446
  • 5-a-day per serving: 3.9
  • Print Recipe
Goat's Cheese & Pepper Salad photo

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  1. Preheat the grill to high. Place the red and yellow peppers, aubergine and courgette on a baking tray and drizzle with 2 tbsp olive oil. Season with salt and pepper. Grill for 10-15 minutes, turning once, or until the pepper is beginning to char and the aubergine and courgette are tender.
  2. Meanwhile, to make the salad dressing, mix 3 tbsp olive oil with the vinegar and mixed herbs. Season with salt and pepper and set aside.
  3. Toss the rocket leaves with the grilled vegetables and dressing. Top with the crumbled goat's cheese and serve immediately.

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