Chef's corner

Goats cheese salad with roast peppers, pine nuts, and balsamic dressing

Serves 4


Roast pepper:

2 red peppers

1tsp olive oil

Pinch salt/ black pepper


200g goats cheese

1 head lollo rosso

1 bunch rocket

50g baby spinach

40g toasted pine nuts

8 cherry tomatoes

Few leaves basil


100ml olive oil

30ml balsamic vinegar

1tsp honey

Pinch salt/ black pepper


Roast peppers:

Preheat oven to 210C. Roll the peppers in the oil and seasoning. Place on a baking tray, and put in the hot oven for 15 minutes until soft.

Remove from the oven, transfer to a bowl, cover with cling film, and allow to cool. Cut in quarters, remove the seeds, scrape off the skin, and cut into strips.


Whisk together all ingredients. Stir again just before use.


Cut the stalk from the lettuce and wash all in cold water with spinach and rocket. Use a salad spinner to dry if you have one, if not drain and pat dry with a cloth. Cut cherry tomatoes in half and toss through the salad leaves and basil.

Toss the salad in half the dressing and arrange in bowls, crumble the goats cheese on the salad, add the strips of roasted peppers, and sprinkle with the pine nuts.

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