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Vegetable and goat's cheese melt

Ed Baines from Cupid's Dinners
For a stylish, colourful starter try Ed Baines's recipe which layers vegetables, rocket and grilled goat's cheese to flavourful effect

Vegetable and goat's cheese melt

Method

1. Pour olive oil into a large, heavy-based saucepan so that it reaches 2cm up the sides of the pan and gently heat through.

2. Add the onion and garlic and fry gently until translucent.

3. Add the red pepper, courgette, aubergine, beef tomato and mushrooms. Cook gently for 20-25 minutes, stirring now and then.

4. Add the anchovy fillets and black olives. Season with salt and freshly ground pepper, bearing in mind the saltiness of the anchovies.

5. Add the tomato juice and bring to the boil. Reduce the heat and cook gently for a further 20 minutes.

6. Transfer the vegetable mixture to a large bowl. Mix in the pine nuts, half a tablespoon of white wine vinegar, the lemon juice and basil, mixing well.

7. Divide the mixture among four serving plates. Sprinkle with basil.

8. Mix together the remaining white wine vinegar and the extra-virgin olive oil to make a dressing. Season lightly with salt and freshly ground pepper.

9. Toss the rocket with the dressing and layer over the vegetable mixture.

10. Preheat the grill.

11. Place the goat's cheese slices on an oiled baking sheet.

12. Grill the goat's cheese until golden brown.

13. Place the grilled goat's cheese on top of the vegetable mixture and serve at once.

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Serves: 4

Prep: 30 min
Cook: 1 hr

Ingredients
Olive oil, for frying
1/2 Spanish onion, chopped
1 garlic clove, chopped
2 red peppers, de-seeded and chopped
1 courgette, cut into small chunks
2 Aubergines, cut into small chunks
4 beefsteak tomatoes, cut into cubes
400g flat cap mushrooms, chopped
500ml tomato juice
2 canned or jarred anchovy fillets
25g pitted black olives, chopped
salt and fresh ground black pepper
1 handful of Pine kernels, toasted
1 1/2 tbsp white wine vinegar
juice of 1 lemon
a handful of basil leaves, freshly shredded
3 tbsp extra virgin olive oil
1 bunch baby rocket leaves
4 thick slices Goats cheese, (approx 15cm in width)