Roasted Vegetable Salad With Goat Cheese - cooking recipe

Ingredients

2 None red peppers, deseeded, cut into quarters lengthways
2 None yellow peppers, deseeded, cut into quarters lengthways
1/2 tsp cajun spice
8 tbsp olive oil
2 None courgettes, halved lengthways, cut in 3cm pieces
1/2 tsp sambal oelek
100 g sun-blush tomatoes, halved
100 g black olives
2 sprigs thyme, leaves picked and chopped, plus extra leaves to garnish
2 tbsp pine nuts
200 g goats' cheese
2 tbsp runny honey
1 small baguette, torn into pieces

Preparation

Preheat the grill to high. Grill the peppers, skin-side-up for 3-5 mins, until the skin is black and blistered. Remove and cover with damp paper towels for 10 mins. Remove the skin and cut into pieces. Sprinkle with the Cajun spice mix and season to taste with salt and freshly ground black pepper.
Preheat the oven to 325\u00b0F. Heat 2 tbsp of the oil in a large skillet on high heat. Stir-fry the zucchini for 5 mins. Stir in the sambal oelek and season to taste,
Place the tomatoes in a baking pan with the zucchini, peppers, olives, chopped thyme, pine nuts and 2 tbsp of the oil. Mix well to coat. Season to taste. Crumble the goat cheese over the top. Drizzle with the honey. Bake for 5 mins.
Heat the remaining 2 tbsp oil in a large skillet on medium heat. Cook the baguette pieces until crispy. Add to the vegetable salad and toss to combine. Garnish with the thyme leaves.