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.