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Goat's cheese and eggplant salad
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Prep Time:
5 minutes
Cook Time:
5 minutes
Total Time:
10 minutes
Elevate your salad with deli favorites and creamy goat's cheese.
Ingredients:
  • 110g goat's cheese
  • 9.20 gm olive oil
  • 20g baby spinach leaves
  • 180g chargrilled eggplant, drained on paper towel
  • 90g chargrilled red capsicum, drained on paper towel
  • 27.30 gm extra virgin olive oil
  • 20.00 ml balsamic vinegar
Instructions:
  • Preheat the grill on high. Slice the goat's cheese into 4 equal pieces and arrange on a non-stick baking tray. Drizzle with olive oil, season with pepper, and grill 6cm from heat for 5 minutes until lightly golden.
  • Place spinach leaves in the center of 2 serving plates. Layer 3cm-thick slices of eggplant and capsicum on top of the spinach. Add 2 slices of goat's cheese to each salad, then drizzle with extra virgin olive oil and balsamic vinegar. Season with salt and pepper to taste. Serve immediately.

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