Aubergine and Pepper Salad with Goat's Cheese

This is one that can be done about 3 days in advance. If you are having a dinner party why not cut some toast into rounds using cookie cutters, pop a slab of goat's cheese on, grill it briefly and then lop the salad on top - this works very well as a smart little starter. Equally, you can have it for lunch.

This was originally by Claire Macdonald. Her recipes tend to be pretty fab so worth a go.

Ingredients 

• 2 red peppers 
• 1 aubergine 
• Olive oil
• 1.5 tablespoons balsamic vinegar 

Method

Cut the aubergine and peppers into small strips (about the size of your 'pinky'). Pop in a lined baking tray. Pour over some olive oil so it is all covered. Season. Cook for 15 mins. Take out and give a stir. Chuck back in for another 15 mins. 

Now it should be nice and soggy. Put it all in a bowl and pour over a slug of balsamic vinegar. Season with salt and pepper to taste. Cover with cling film and put in the fridge. 

Serving suggestion: get some sliced brioche and cut them into circles with a cookie cutter. Pop a piece of goat's cheese on top and then pop on a baking tray in a hot oven for 15 mins (or until slightly browned on top). Pop the salad on top or just to the side. Suggest you take the salad out of the fridge a little before just so it's cold but not "very cold". Helpful.

The flavours work well together!

Very nice.