Mini Goat’s Log and roasted pepper salad with chilli and garlic dressing
Starters
Easy
4
15 min
Quarter, halve and seed the peppers. Arrange them in one layer, skin side up on the grill pan. Grill until the skins are blackened. Put the peppers in a plastic food bag until cold, then peel off the skins.
Slice the peppers thinly, keeping the two colours separate. Arrange rows of red and yellow peppers over a flat serving platter. Slice the mini goat’s log and arrange over the top.
Heat the oil in a small pan, add the garlic and fry quickly until lightly golden. Stir in the chilli, then spoon the chilli and garlic oil over the peppers and cheese. Sprinkle with a little freshly ground pepper and serve.
2 red peppers 2 yellow peppers 120g goat’s cheese mini log, such as Soignon or Coeur de Lion La Buche 2 tbsp olive oil 1 clove garlic, thinly sliced 1 red chilli, thinly sliced
Put this dramatic salad in the centre of the table for everyone to help themselves. A beautiful summer starter or serve it as part of a buffet lunch. The peppers can be prepared up to two days before serving- keep them on a plate in the fridge covered in
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