Ingredients

Oven Roasted Vegetable Salad

• 3 raw beetroots, washed and finely sliced
• 1 large courgettes, sliced lengthwise into slices.3mm-5mm thick
• 6 plum or vine ripened tomatoes, sliced into 1/4's
• 2sprigs of thyme
• 3 sprigs of rosemary
• 3 garlic cloves, bruised with the back of a knife
• 75ml virgin olive oil
• maldon salt (or a similar sea salt flake and freshly ground black pepper)

Roasted Figs topped with Goats Cheese and Ricotta

• 6-8, figs sliced width wise into slices around .5mm thick
• 100g soft goats cheese
• 150g ricotta
• 1 tbsp finely chopped chives
• 75g parmesan

To Serve

• 2 tbsp basil leaves, shredded
• 1 tbsp balsamic vinegar
• toasted slices of ciabatti with olive oil or a similar bread

Method

1. Roasted Vegetables: Place the slices of beetroot, courgette and tomatoes on an oven tray and toss them with the garlic, thyme, rosemary, olive oil and seasoning.
2. Place the vegetables in the preheated oven and cook them for 30 minutes. Check regularly turning them as necessary. Remove from the oven and add the figs.
3. Roasted Figs: Toss the fig slices in the roast vegetable olive oil. Mix together the goats cheese, ricotta, chives, nutmeg and seasoning. Scatter the goats cheese and ricotta mixture over the figs and sprinkle over the parmesan. Return the vegetables to the oven with the figs. Leave to cook for a further 10-15 minutes, until the vegetables are tender and the cheese golden. Remove from the oven and allow to cool briefly.
4. Set the figs with the goats cheese topping aside. Remove the thyme and rosemary. Toss the roasted vegetables with the basil leaves.
5. To Serve: Place a handful of salad leaves on each plate, scatter over the oven roasted vegetables and distribute the fig slices. Drizzle a little balsamic vinegar over the salad and accompany with slices of toasted ciabatti. Serve at once.