Gut lovin’ roasted vegetable & goats cheese salad This colorful and hearty gluten free salad is loaded with fiber and can either be served as an appetizer for 6 people or a lunch or dinner for 4. There’s no excuse not to have your friends over as there’s plenty of gut friendly goodness to go round! Replace the goats’ cheese with vegan feta, for a dairy free alternative.

Serves: 4

Prep time: 45 minutes

Ingredients

1 small butternut squash, peeled, deseeded and cut into 2cm dice

2 medium sized beet, washed and each cut into 6 wedges

2 medium zucchini, cut in half lengthways and sliced thickly

1 red pepper, cored and thickly sliced lengthways

2 red onions, peeled, halved and cut into thin wedges

8 large garlic cloves, left in their skins

1 large fennel bulb, trimmed, halved lengthways and sliced into thick wedges

8 sprigs of fresh thyme

4 sprigs of fresh rosemary, snapped in half

Sea salt and freshly ground black pepper

1 handful of hazelnuts in their skins, roughly chopped

2 tablespoons of good quality balsamic vinegar

7 tablespoons of cold pressed extra virgin olive oil

7oz unpasteurised goats cheese, cut into 4 slices or vegan option

4 handfuls arugula

2 tablespoons of coarsely chopped flat leaf parsley

To serve:

Genius Joy-Full Artisan Loaf, warmed and thickly sliced

Method

1. Preheat the oven to 390’F and prepare your veggies. This salad has such a wonderful variety of vegetables to make your gut feel glorious!

2. Spread the chopped veg, garlic cloves and sprigs of thyme and rosemary over the base of a large roasting tray, drizzle with 2 tablespoons of extra virgin olive oil and season with salt and pepper.

3. Roast them for 30 minutes and sprinkle over the chopped hazelnuts. Return to the oven and bake for a further 10 minutes. Remove from the oven, remove the herb sprigs (their job is done) and keep the vegetables warm under foil.

4. To make the delicious dressing, pour the balsamic vinegar in a large bowl and season generously with salt and pepper. Whisk in the remaining olive oil, taste and season again as required.

5. Now for the cheese – whack on the grill and place the goats’ cheese on a baking tray lined with foil. Grill for 3-4 minutes or until wonderfully golden brown and warmed through. Believe it or not, goats’ cheese contains probiotics which are good for the gut!

6. Toss the vibrant arugula and roasted vegetables in the dressing then heap this warm salad into bowls. Top each one with a slice of grilled goats’ cheese and sprinkle with chopped parsley.

7. Serve right away as this is insanely scrumptious warm. Add some sliced gluten free Artisan Loaf and squeeze the soft, sweet roasted garlic cloves out of their skins onto the baked goat’s cheese or onto the buttered bread. Yum!