- 4 x 30g slices of Montenebro or any other goats cheese
- 200g/7oz chargrilled aubergines
- 200g/7oz chargrilled courgettes
- 200g/7oz chargrilled artichokes
- 200g/7oz wood roasted red peppers or conventionally roasted red peppers
- 30g/1oz Aragon black olives or any other black olives
- 20g/žoz toasted pine nuts
- 80g/3oz fresh pesto
- 10g/½oz fresh oregano, dill and basil, chopped
- balsamic vinegar
- virgin olive oil
- salt
- freshly ground black pepper
- Place the vegetables into a bowl and add the olives.
- Place the herbs, pesto and olive oil into a separate bowl and add the balsamic to make a dressing. Season and leave to one side.
- Place the slices of the cheese on a grill tray and season with olive oil, salt and pepper.
- Place under a hot grill for about four minutes until golden brown on top and soft in the middle. While cooking pour the dressing into the vegetables and mix with some seasoning.
- Pile the vegetables onto the four plates and drizzle with the toasted pine nuts.
- Top with the goat's cheese and serve with the rest of the dressing drizzled around the edge of the plates.