This tasty Roast Pepper & Goats Cheese salad can be enjoyed hot or cold.
If you are making it in advance keep the peppers aside until it cools, otherwise it will melt the goat's cheese.
I used a selection of mixed leaves including lettuce, spinach and red chard as the base and dressed it with balsamic vinegar and olive oil. I also love to add onion chutney which is store bought but this isn't essential. The dish would also work well alongside some quinoa.
1 pepper, sliced
2 spring onions, finely chopped
1 cup of mixed salad leaves
1/4 cup of olives
1/2 avocado, peeled and destoned
1/4 cup of sun-dried tomatoes
1/42 cup of soft goats cheese, chopped
1/4 cup of onion chutney
1/4 cup of walnuts, broken into pieces
Add pepper to a baking dish, drizzle over the oil and roast in a preheated oven for 10-15 minutes.
Mix the remaining ingredients in a salad bowl, top with the roast pepper, balsamic vinegar and olive oil.
Serve and enjoy.
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I would love to know if you make this and what you think. If you have any questions about this recipe, post them in the comments below.
Look forward to hearing from you.
I'm Dr Christy Fergusson Ph.D. I am a Doctor of Psychology, Chartered Psychologist, Nutritional Therapist, Clinical Hypnotherapist and Hay House Author. I have a Ph.D., MSc and BA Hons in Psychology; I'm a Chartered Psychologist with the British Psychological Society, a Nutritional Therapist with the British Association of Nutrition & Nutritional Therapy and a Clinical Hypnotherapist with the British Society of Clinical Hypnosis.
Through a combined integration of my expertise in nutrition, psychology and hypnotherapy I launched my company The Food Psychologist and quickly become the ‘go to’ food psychology expert in the UK. I'm the food psychologist from Channels 4′s Secret Eaters, a former Sun columnist and in-house nutritionist at Women’s Health Magazine. I published my first book 'Hot, Healthy, Happy' with Hay House in 2013.