Ingredients

• 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/¾oz 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

Directions

• 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.