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Roasted vegetable salad with baked fig and goats cheese

We love roast vegetable salads, and the mix of produce in this recipe not only adds interest but creates a more complete meal. The tiny amount of maple syrup added to the dressing makes it deliciously sweet and sour.

Combine beautiful in season figs with delicious vegetables and mouth water goats cheese.

Serves 4

1 red capsicum, core and seeds removed, thinly sliced
200 grams cherry tomatoes, halved
1 zucchini, thinly sliced on the diagonal
1 red onion, thinly sliced
2 fresh figs, quartered
100 grams rocket
40 grams goats cheese
Lemon and chilli dressing
2 tbls lemon juice
1 tsp white wine vinegar
1 tsp organic maple syrup
1 tsp finely chopped red chilli
Pinch of sea salt

Preheat oven to 180C and line a baking tray with baking paper.

Place all salad ingredients, except rocket and cheese on the tray and bake for 10 minutes. Remove and allow to cool slightly. Add rocket and toss together. Arrange on a platter and sprinkle goats cheese over the top.

Combine all dressing ingredients, then drizzle over the salad.

Chef’s tip: this salad is also delicious with roasted baby beetroot added.

Share your Golden Door at home creation on Instagram and tag us @goldendooraustralia and #goldendoorau

Recipe from the NEW Golden Door at home cookbook, purchase online now.

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Please note: This blog is for information purposes only and is not a substitute for medical advice, diagnosis or treatment.

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