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    You are in: Home / Recipes / Goat Cheese Salad With Roasted Vegetables Recipe
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    Goat Cheese Salad With Roasted Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs

    1 hrs

    0 mins

    Ppaperdoll's Note:

    From BBC Vegetarian Good Food magazine. Another one good enough for company, but easy enough not to pull your hair out making it!

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    Units: US | Metric


    1. 1
      Heat ove n to 220 degrees Celsius Brush aubergines (eggplants), peppers, and tomatoes with olive oil. Roast on dry baking sheets 30 minutes, turning once.
    2. 2
      Put lentils in a pan with half the onion, carrot, bay leaves, and thyme. Cover with water, bring to a boil and simmer 25 minutes. Drain. Remove carrot and herbs. Combine vinegar and oil, add half to the lentils. Chop remaining onion and add to lentils with chopped parsley.
    3. 3
      Bake chees halves on a baking sheet for 8 minutes. Skin the peppers. Place vegetables and salad leaves on individual plates. Top leaves with cheese halves and drizzle over other half of dressing.

    Ratings & Reviews:


    Nutritional Facts for Goat Cheese Salad With Roasted Vegetables

    Serving Size: 1 (299 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 516.0
    Calories from Fat 342
    Total Fat 38.0 g
    Saturated Fat 13.5 g
    Cholesterol 39.5 mg
    Sodium 271.6 mg
    Total Carbohydrate 27.6 g
    Dietary Fiber 11.2 g
    Sugars 5.6 g
    Protein 18.7 g

    The following items or measurements are not included:

    fresh thyme sprigs

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