• 1 red pepper
  • 6 cherry tomatoes
  • 1 tbsp olive oil
  • 1 tsp sea salt flakes
  • 150 ml balsamic vinegar
  • 1.5 tsp sugar
  • 2 tbsp pine nuts
  • 1 red onion
  • 100 ml cider vinegar
  • 2 100 g disks of goat's cheese
  • 2 good handfuls of rocket lettuce


  • STEP 1
    Chop the pepper and half the tomatoes and add to a roasting tray. Drizzle with the olive oil and 1 spoon of salt and roast at 200 degrees Celsius for 20 minutes and set aside to cool.
  • STEP 2
    Heat the balsamic vinegar and 1 teaspoon of sugar in a saucepan until it has reduced by half and set aside.
  • STEP 3
    Toast the pine nuts in a dry frying pan until they just start to colour and set aside. this should only take 2-3 minutes on a high heat.
  • STEP 4
    Halve and thinly slice the onion into half moons and steep in the cider vinegar and the remaining sugar and salt for at least an hour.
  • STEP 5
    Roast the disks of cheese on a roasting tray at 200 degrees celsius for about 15 minutes or until they just begin to lose their form but don't let them colour.
  • STEP 6
    As they're roasting, assemble your plates by adding a handful of lettuce to each plate. Scatter over the roasted peppers and tomatoes. Add the pickled onion followed by the cheeses. Sprinkle over the pine nuts and drizzle over the balsamic reduction.

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