Goats Cheese & Eggplant Salad

SERVES 4

Ingredients

• 230g finger eggplant, cut into 6 to 8 long wedges

• 170g baby zucchini, sliced on mandolin

• 75g peeled shallots, sliced on mandolin

• 30g peeled garlic, sliced on mandolin

• 5g flat lead parsley

• 5g oregano leaves

• 30g baby roma tomatoes, cut in half and seasoned

• 240g goats cheese, crumbled

• 150ml Barker’s Professional Mustard & Herb Dressing

Method

1. Set a static oven to 180 deg C

2. Using a mixing bowl, coat the eggplant and zucchinis with olive oil and seasoning. Spread out onto baking sheets lined with non-stick paper. Cook the eggplant for 20 minuets and the zucchinis for 15 minuets.

3. Sauté the shallots and garlic until golden (for large quantities this could be done in a bratt pan)

4. Mix the eggplant, zucchinis, shallots and garlic together with the parsley and oregano.

5. Add the tomatoes and goats cheese.

6. Place on a serving dish and pour over the Barker’s Professional Mustard & Herb Dressing

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