Salad of Oven Roasted Vegetables with Figs topped with Ricotta and Goats Cheese
Figs with Ricotta and Goats Cheese makes
an excellent addition to an already delicious salad.
Prep: 10 minutes
Cook: 40 minutes
Oven Roasted Vegetable Salad
3 raw beetroots, washed and finely sliced
1 large courgettes, sliced lengthwise into slices.3mm-5mm
6 plum or vine ripened tomatoes, sliced into 1/4's
2sprigs of thyme
3 sprigs of rosemary
3 garlic cloves, bruised with the back of a knife
75ml virgin olive oil
maldon salt (or a similar sea salt flake and freshly
ground black pepper)
Roasted Figs topped with Goats Cheese and Ricotta
6-8, figs sliced width wise into slices around .5mm
100g soft goats cheese
1 tbsp finely chopped chives
2 tbsp basil leaves, shredded
1 tbsp balsamic vinegar
toasted slices of ciabatti with olive oil or a similar
Roasted Vegetables: Place the slices of beetroot,
courgette and tomatoes on an oven tray and toss them with the
garlic, thyme, rosemary, olive oil and seasoning.
Place the vegetables in the preheated oven and cook them for
30 minutes. Check regularly turning them as necessary. Remove
from the oven and add the figs.
Roasted Figs: Toss the fig slices in the
roast vegetable olive oil. Mix together the goats cheese, ricotta,
chives, nutmeg and seasoning. Scatter the goats cheese and ricotta
mixture over the figs and sprinkle over the parmesan. Return
the vegetables to the oven with the figs. Leave to cook for
a further 10-15 minutes, until the vegetables are tender and
the cheese golden. Remove from the oven and allow to cool briefly.
Set the figs with the goats cheese topping aside. Remove the
thyme and rosemary. Toss the roasted vegetables with the basil
To Serve: Place a handful of salad leaves
on each plate, scatter over the oven roasted vegetables and
distribute the fig slices. Drizzle a little balsamic vinegar
over the salad and accompany with slices of toasted ciabatti.
Serve at once.