Roast Capsicum with Goats Cheese & Almonds

Cook Time 35 minutes

Servings 4

Ingredients

4 red capsicum

2 tbsp extra virgin olive oil

2 cloves garlic, finely sliced

½ tbsp balsamic vinegar

Flaked salt

60g raw almonds

100g goat’s cheese (chevre)

Handful fresh basil leaves, roughly torn

Method

Preheat the oven to 180°C.

Core the capsicums and cut into quarters. Toss with the extra virgin olive oil, garlic and vinegar. Scatter over the salt. Spread onto a baking tray and roast for 30 minutes or until softened and caramelised.

Meantime, heat a small frying pan and add the almonds. Toss regularly until lightly toasted. Remove from the heat and roughly chop.

On a serving platter layer the roast capsicum and dot with the goat’s cheese. Scatter over the chopped almonds and basil. Serve warm or cold.