(quartered and thinly sliced - retaining fronds)
1 - Red Onion
(cut in 1/4)
1 - Red Pepper
(cut into batons)
2tbspRed Wine Vinegar
1 - SuperValu Courgette
(cut in 1/4)
100mlSuperValu Extra Virgin Olive Oil
0 - SuperValu Fresh Basil
Heat the barbecue to medium or alternatively, if using a grill pan on a hob, lightly oil the pan over a medium heat. If Barbecuing, lay the vegetables on a baking tray (to stop them falling in!) and drizzle lightly with a little olive oil.
You’ll want to make sure that all the vegetables get nicely caramelized, so it’s best to BBQ or grill them in batches. Once they’re oiled, remove around one third of them from the tray and set aside, cooking them one batch at a time. The fennel takes longest, so cook it first.
Flip the vegetables once during cooking, ensuring they are lightly charred on both sides. When all the vegetables are cooked, allow them to cool, then dice them all evenly into bite-sized ¼-inch chunks and transfer to a serving bowl.
In a separate bowl, mix together the remaining olive oil, vinegar and some seasoning. Toss the vegetables with the dressing, then stir in the tomatoes and fennel fronds. Cut the goat’s cheese into bite-sized pieces and add to the salad. Just before serving, add the basil leaves.