Warm goats' cheese salad with roasted beetroot and oven-dried tomatoes

Ingredients

(serves two)

10tbs olive oil
Salt to taste
8oz good-quality goats' cheese
1 small aubergine sliced
1 bunch coriander finely chopped
5 whole tomatoes
Ground pepper
1tsp Dijon mustard
2tbs white wine vinegar
1tbs balsamic vinegar
2tbs walnut oil
1 lime rind and juice
1 mango finely diced
1 paw paw
½ red chilli
½ green chilli
1tbs lemon juice
2tsp caster sugar
8oz raw beetroot
2tsp Muscovado sugar
½ red chilli seeds removed and very finely diced
2tbs finely chopped coriander leaves
Rind and juice of 3 limes
1tsp Dijon mustard
2tbs olive oil
2tbs walnut oil
2tbs white wine vinegar
Pinch sugar
Salt
Ground black pepper
1 paw paw finely diced
½ green chilli seeds removed and very finely diced
Sugar to taste
1tsp coriander
1tsp lemon juice
Salt
Ground black pepper
1 mango finely diced

Method

Cut tomatoes in half and place in a shallow dish. Sprinkle with 3tbs olive oil ground black pepper 1 Muscovado sugar. Bake in oven at 150°C/300°F for two hours until tomato begins to shrivel.

Peel beetroot and quarter. Place in a tray with hot olive oil (4tbs) and 1tsp Muscavado sugar salt and ground pepper. Roast at 200íC until just tender basting frequently with juices. Sprinkle with 1tbs balsamic vinegar and leave.

Cut aubergine into thin slices. Dust with flour and fry in a hot pan lightly greased with olive oil. Drain on kitchen paper.

With a hot skewer brand top of aubergine in a criss-cross pattern for presentation. Place three slices of goats' cheese between layers of warm aubergine building up on plate. Garnish around with tomato and place roasted beetroot on top of each one.

Prepare dressing by combining coriander lime Dijon mustard olive and walnut oils vinegar sugar and seasoning together. Whisk until smooth. Drizzle over tomato and beetroot.

To make the pickle fry chopped chillies lemon juice mango paw paw caster sugar and seasoning together in a hot pan.

Arrange garnish around the plate and serve.