Cheddar

Recipes

ROASTED VEGETABLE STACK

Serves 4
FOR THE DRESSING
  • 1 x 200ml (7floz) pot low-fat crème fraiche
  •  Handful mint – finely chopped
  • ½ ruby grapefruit – juice and grated rind
  • Salt & ground black pepper

FOR THE VEG STACK
  • 1 each of red, green and yellow peppers – each cut into 8 chunky strips
  • 1 medium aubergine – sliced
  • 1 medium courgette – sliced diagonally
  • Olive oil
  • 200g ( 8oz) lighter extra mature cheddar- cut into thick slices
  • Sprigs of mint to serve
  • Pre heat oven to 200oc, 400of, gas mark 6
 
DRESSING
Mix the crème fraiche, mint, grapefruit juice and rind in a bowl, add the salt and pepper to taste.

VEG STACK
  1. Place the, aubergine onto a baking tray, drizzle with small amount of olive oil and roast for 30 minutes or until the tender and slightly crisp on the outside. Set aside.
  2. Place the peppers and courgette in a griddle pan with some fry light spray oil and griddle over a med-high heat until soft approx 10 mins (you may have to do this in batches depending upon the size of your pan)
  3. Assemble the stack by alternating the vegetable slices onto 4 plates with a slice of cheddar in the middle and on top, then using a cooks torch melt the cheese slices (if you don’t have a cooks torch, then assemble the stacks in ramekin dishes and grill for approx 5 mins until the cheese melts). Serve with a drizzle of the grapefruit dressing and a sprig of mint.