Tuesday, 13 November 2012

Roast peppers with lavender goats cheese


1 Bell pepper, lavender goats
cheese, lavender vinaigrette,
spinach, rocket, watercress

Serves: 2 preparation: 30 minutes

This recipe uses two of my recent lavender recipes - lavender goats cheese and lavender vinaigrette. It might sound like a whole lot of lavender... but you can never have too much. This is absolutely delicious, and such a lovely twist of the classic roast pepper and goats cheese combination.

1) Slice the tops from your bell peppers, remove the core and seeds, then slice between the membranes to leave 3 or 4 slices of pepper flesh. Discard the core, seeds and membranes. Roast in the oven for 20 minutes at 180 degrees.

2) Top a slice of bread with the roast pepper, and add the lavender goats cheese balls. Roast in the oven for a further 5 minutes, then dress with the salad and eat hot.

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