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Blog posts of '2013' 'June'

JEKKA'S BAKED MARJORAM GOAT CHEESE WITH ROAST VEGETABLE SALAD
Jekka's salad
INGREDIENTS (serves 4):
  • 2 small or 1 large zucchini, sliced into 0.5 inch rounds;
  • 2 red bell peppers, halved and seeded;
  • 4 tbsp. olive oil;
  • 1 bulb fennel, halved and finely sliced;
  • bunch of arugula leaves;
  • 2 tbsp. sweet marjoram leaves, removed from their stems;
  • 7 oz (200 gr.) goat cheese, cut into 4 round slices;
  • Sea salt;
  • Freshly ground black peppers;
  • Juice of 0.5 lemon;
  • 10 spearmint sprigs, finely chopped;
STEPS:  
  1. Preheat the oven to 325°F(170°C), and preheat the broiler to hot;
  2. Line the bottom of a broiler pan with a piece of foil, lay the sliced zucchini and the pepper halves on the rack, drizzle with olive oil and place under the hot broiler. Cook for 3-4 minutes, turning the vegetables over halfway through. Remove from the heat.;
  3. Place the peppers on a chopping board to cool and place the the zucchini in a large bowl with the finely sliced fennel and arugula leaves;
  4. Chop the marjoram leaves finely and place in a small bowl with 1 tbsp. olive oil. Add the goat cheese to the bowl and season with pepper. Make sure the goat cheese is coated all over with the herby oil, then place on a baking sheet lined with baking parchment or foil. Place in the preheated oven and cook about 10 minutes until golden brown;
  5. Peel the peppers, slice into ribbons and add to the salad;
  6. Make the dressing by combining the remaining olive oil with the lemon juice, salt and pepper;
  7. Pour the dressing over the salad and toss well;
  8. Top with the goat cheese, sprinkle with chopped mint and serve;

Original recipe from Jekka's Herb Cookbook ;