Salads & CoRecipes

Salad with Vegetables, Nuts & Goat’s Cheese – Refreshing & Nutritious!

by Micaela Harrasser

It’s finally summer(ish) in Amsterdam! Which calls for easy, nutritious and tasty meals like this salad with vegetables (sweet potatoes and aubergines), almonds and goat’s cheese!
The finishing touch is a basil-infused olive oil dressing which gives it quite some freshness to it, perfect for a warm day! Or for a lovely picnic at the park 😉 in fact, this meal is easy to prep (you could even use vegetable leftovers) and perfect for a lunch box, picnic or busy weeknight!
I also love the fresh and tangy taste of fresh goat’s cheese. And you can easily find in most supermarkets the honey-infused version for an extra sweet touch! If you are not a fan of goat’s cheese, you can swap it with cottage cheese, ricotta or even something more aged. Let me know if you make it, and comment on how you would tweak the recipe next time! 😀 buon appetito!

Salad with Vegetables, Nuts & Goat's Cheese - Refreshing & Nutritious!

Serves: 2x Prep Time: Cooking Time: Nutrition facts: 200 calories 20 grams fat

Ingredients

  • 4 small sweet potatoes peeled and chopped
  • 1 aubergine cubed and drained
  • 60g goat's cheese (I got the fresh one flavored with honey)
  • 4 tbsp toasted and chopped almonds
  • salt pepper and garlic powder a generous pinch
  • mix of spices for the sweet potatoes
  • 50ml extra virgin olive oil + extra
  • 10 basil leaves plus more to decorate

Instructions

  1. Start by roasting your sweet potatoes. 
  2. Turn the oven to 180C fan. 
  3. Dress your sweet potatoes with olive oil and herbs (I use a dried herb mix), a pinch of salt and pepper if you like.
  4. Cook until crunchy and slightly charred, about 30-35 minutes.
  5. while the potatoes cook, you can prepare the aubergine.
  6. Heat up some olive oil in a pan.
  7. Add the chopped aubergine, some salt and pepper (and eventually a garlic clove or garlic powder if you like).
  8. Stir well and cook on medium heat until soft, stirring frequently. 
  9. If you see that the aubergines are starting to stick to the bottom of the pan, add some water. 
  10. Once both aubergines and sweet potatoes are ready, set them aside to cool down while you prepare the rest.
  11. Prepare the basil-infused dressing: finely chop the basil.
  12. Add it to the 50ml of olive oil with a pinch of salt and mix well with a spoon. 
  13. Grab the goat's cheese and break it into small crumbles using your hands. 
  14. Now assemble your salad! Start by placing the sweet potatoes at the bottom.
  15. Add the aubergines, almonds, cheese and extra basil leaves.
  16. Finish up by covering the basil-infused oil. 
  17. Mix well, and enjoy! 

Notes

Storage: you can store the ready made salad in the fridge for up to 3 days.

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