Maple Roasted Tomato and Pepper Goat Cheese Salad

Step 1/ 4

• 300 g cherry tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 1 orange bell pepper
• 2 tbsp extra-virgin olive oil
• ½ tbsp maple syrup

• knife
• baking sheet

Dice your vegetables to desired size. Don’t go too small on the cherry tomatoes. Like on a baking sheet and drizzle olive oil and maple syrup on top. Bake for 20 minutes on 200 degree oven.

Step 2/ 4

• 50 g goat cheese
• 25 g pine nuts
• 100 g strawberries

Cut strawberries into bite size pieces. Toast pine nuts on low heat for about 5 minutes or until pink and golden. Cut your goat cheese into small size balls.

Step 3/ 4

• 1 tsp balsamic vinegar
• ½ tbsp maple syrup
• 1 tsp Dijon mustard
• 1 tbsp extra-virgin olive oil

Make your dressing by whisking your Dijon mustard with balsamic vinegar and maple syrup. Then slowly add your oil while whisking to combine.

Step 4/ 4

• salt
• pepper
• 1 sprig rosemary

Let your roast vegetables cool and then combine in a serving bowl with the rest of the ingredients. Sprinkle rosemary shavings on top and salt and paper to taste.

Enjoy your meal!