Arabic Vegetable Salad with Baked Goat Cheese
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 bell pepper (s), green (about a third the pod)
- 1 bell pepper (s), yellow (about a third the pod)
- 1 red pepper (s) (about a third the pod)
- 1 medium carrot (s)
- 1 tomato (s)
- 1 clove garlic
- 1 spring onion (s)
- 1 small Bunch coriander greens
- 1 small bunch parsley
- 1 small Bunch dill
- 1 small Bunch mint
- 1 chilli pepper (s), red
- 3 tablespoon olive oil
- 1 lime (s)
- 0.5 ½ avocado (s)
- 4 small cheeses, (round goat cheese)
- 2 tablespoon oil, (pumpkin seed oil)
- 2 teaspoons honey, (pine or other)
- some cherry tomato (s) for decoration
- 0.5 ½ cucumber (s)
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cut the green, red and yellow peppers into approx. 0.5 cm cubes. Peel and wash the carrot and cut it into cubes approx. 0.5 cm. Wash the cucumber and cut it into approx. 0.5 cm cubes. Wash the tomato and cut it into approx. 0.5 cm cubes. Peel the garlic clove and chop it very finely. Wash the chilli, remove the seeds and also chop very finely. Clean the spring onion and cut it into very fine slices. Wash and finely chop the herbs.
- Mix the diced vegetables in a bowl. Add the garlic, chilli, spring onion and herbs and mix well. Squeeze the lime and rub some of the skin. Mix the olive oil with the lime juice and zest and salt & pepper, and add to the vegetables. Mix well. Dice the avocado and finally fold in.
- Place the goat cheese in a baking dish on baking paper and brush with the pumpkin seed oil and honey. Bake at 180 degrees fan-assisted until it melts easily.
- Spread the salad on plates and arrange the goat cheese in the middle. Garnish with a few mint and coriander leaves and cherry tomatoes. Spread a few drops of pumpkin seed oil and honey around the edge.
- A couple of slices of bread can be cut into strips and fried in a little olive oil.
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