Goat Cheese Salad With Roasted Vegetables

Ingredients

• 1 aubergine, sliced (eggplant)
• 2 yellow peppers, seeded and sliced
• 3 plum tomatoes, halved
• 4 tablespoons olive oil
• 140 g puy lentils, rinsed
• 1 red onion, halved
• 1 carrot, quartered
• 2 bay leaves
• 2-3 fresh thyme sprigs
• 4-5 fresh parsley sprigs
• 2 tablespoons balsamic vinegar
• 6 tablespoons extra virgin olive oil

• 3 (100 g)  goat cheese, rounds halved
• mixed salad greens, to serve

Directions

1. 1

   Heat ove n to 220 degrees Celsius Brush aubergines (eggplants), peppers, and tomatoes with olive oil. Roast on dry baking sheets 30 minutes, turning once.

2. 2

   Put lentils in a pan with half the onion, carrot, bay leaves, and thyme. Cover with water, bring to a boil and simmer 25 minutes. Drain. Remove carrot and herbs. Combine vinegar and oil, add half to the lentils. Chop remaining onion and add to lentils with chopped parsley.

3. 3

   Bake chees halves on a baking sheet for 8 minutes. Skin the peppers. Place vegetables and salad leaves on individual plates. Top leaves with cheese halves and drizzle over other half of dressing.