Grilled Vegetable Salad with Goat Cheese

Ingredients

• 1 Aubergine
• Salt
• 8 small yellow patisson pumpkins
• 3 spring onions
• 2 red bell peppers
• 7 tbsp olive oil
• 150 g mixed salad (e.g., arugula, cress, edible flowers)
• 2 tbsp white wine vinegar
• Salt
• Pepper
• 4 pieces goat cheese (≈100 g each)

Instructions

1. 1.

   Wash and trim the vegetables. Slice the aubergine diagonally into ~1 cm thick rounds, sprinkle with salt, and let stand for about 20 minutes.

2. 2.

   Halve the patisson pumpkins and cut spring onions into 4 cm long strips. Halve the bell pepper, deseed, wash, and slice into wide strips.

3. 3.

   Rinse the aubergine slices, pat dry, and mix with the remaining vegetables and 3 tbsp oil. Place in a grill pan and grill over high heat, turning occasionally until golden brown.

4. 4.

   Wash, rinse, trim, spin dry, and tear the salad leaves into bite‑sized pieces.

5. 5.

   Whisk vinegar with 4 tbsp oil, season with salt and pepper to make the vinaigrette. Toss the vegetables with the salad, plate, drizzle with dressing, and top each plate with a goat cheese piece. Serve immediately.