Lukewarm salad of grilled vegetables
Ingredients:
- 450g CêlaVíta potatoes (blanched)
- 1 yellow courgette, sliced
- 1 red pepper, cut into large pieces
- 1 aubergine, sliced
- 2 tomatoes, cut into generous wedges
- 4 tbsp olive oil
- Pepper and salt, to taste
- 200 g chickpeas, drained
- 3 mint sprigs, leaves
- 1/2e lemon, rind and juice
- 125 g goat's cream cheese, natural
Preparation
Step 1:
Preheat the grill pan over medium heat. Drizzle the courgette, capsicum, aubergine and tomatoes with 2 tablespoons of olive oil. Grill the vegetables piece by piece. Some take a little longer to cook than others. Place the grilled vegetables in a large bowl.
Step 2:
Preheat a spacious frying pan with 2 tablespoons of olive oil. Fry the potatoes over medium heat for about 10 minutes until golden brown. Shake the potatoes regularly and season with salt and pepper.
Step 3:
Meanwhile, mix the grilled vegetables with the chickpeas, mint leaves, zest and juice of half a lemon and salt and pepper to taste. Finally, crumble the goat cream cheese through the grilled vegetables.
Serve the lukewarm grilled vegetable salad with the jacket potatoes.
