summer roasted vegetables with honey-toasted goat's cheese
the shift in weather has been just wonderful – today in london we had highs of 29c (84.2f)! and the sunshine is due to continue into the weekend, which is just wonderful.
salads have obviously been high on my foodie list as a result and i was particularly pleased with this roasted vegetable and toasted goat’s cheese version.
roasted vegetables doesn’t have a very summery feel but this mix of asparagus, tenderstem broccoli, cherry tomatoes and aubergine worked really well. having roasted them separately until just done i mixed them with puy lentils (cooked with a carrot, shallot and bay leaf) that i’d dressed while they were still warm, using a dijon mustard, rapeseed oil and lemon dressing. plenty of fresh mint and parsley finished it off nicely.
the freshness of the salad contrasted really well with the goat’s cheese which i toasted under the grill having brushed it with smoked-tomato oil and then drizzled with honey and added a grinding of black pepper. toasted pitta breads on the side to scoop everything up with. bon appétit!