Warm penne salad with goat’s cheese and vegetables marinated in olive oil
Ingredients
For
4
personnes
- 400 g of tomatoes
- 2 red peppers, roasted and peeled (or pickled in jars)
- 1 aubergine
- 1/2 log of ash-coated goat’s cheese
- 400 g penne rigate-style pasta
- Approximately 50 g of grated Parmesan
- 2 cloves of garlic
- 1 tablespoon of rosemary
- 1 tablespoon of oregano
- 1 pinch of salt
- 2 teaspoons of gomasio
- 4 teaspoons of mild-flavoured olive oil
- 5 teaspoons of full-flavoured olive oil
Tip
Angélique’s tip: I’ve gone for a light yet nourishing vegetarian salad: the slow-release carbohydrates in the pasta and the easily digestible protein from goat’s milk make this dish the perfect choice for the working day ahead; this recipe is easy to prepare, full of flavour and easy to take with you. I used two different olive oils: one heated to caramelise my aubergine slices whilst cooking, and the other raw to dress my salad and make it even more delicious. This salad can be enjoyed warm or cold.
Instructions
Place thin slices of aubergine (with the skin on) in a salad bowl with 4 teaspoons of mild-flavoured olive oil, then leave to stand for a few minutes.
- Cook them on a griddle for a few minutes on both sides. Then set them aside on kitchen paper.
- Bring a saucepan of salted water to the boil, then cook your pasta until al dente (very important).
Whilst the pasta is cooking, place the diced, peeled tomatoes, crushed garlic, herbs, peppers and thinly sliced aubergine, along with the diced ash-coated goat’s cheese, grated Parmesan, strong-flavoured olive oil, gomasio and salt.
- Once the pasta is cooked al dente, drain it and add it straight away to the vegetables marinated in olive oil, then give it a stir. This salad can be enjoyed warm or slightly reheated, or even cold, in a lunchbox.
Tip
Angélique’s tip: I’ve gone for a light yet nourishing vegetarian salad: the slow-release carbohydrates in the pasta and the easily digestible protein from goat’s milk make this dish the perfect choice for the working day ahead; this recipe is easy to prepare, full of flavour and easy to take with you. I used two different olive oils: one heated to caramelise my aubergine slices whilst cooking, and the other raw to dress my salad and make it even more delicious. This salad can be enjoyed warm or cold.
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