Roast Vegetable Salad with
Melted Goat's Cheese

Mediterranean vegetables taste sweeter when roasted with olive oil and a little seasoning. Throughout the seasons, you can experiment with different goat's cheeses and use different herbs.

  • Gluten Free
  • Contains Goat's Products
  • Vegetarian
  • Sugar Free
  • Soya Free
  • Yeast Free
  • Nightshade Free

Serves 4


  • 2 large courgettes
  • 2 large or 3 very small bulbs of organic fennel, trimmed and cut into fairly large wedges
  • 170g / 6oz trimmed asparagus, any tough ends removed or about 8 baby leeks, trimmed enough to fit onto your serving plates
  • 1 large red onion, trimmed and cut into eight wedges
  • 6 tablespoons extra virgin olive oil
  • 2 garlic cloves, finely sliced
  • Sea salt (optional) and freshly ground black pepper
  • 4 thick slices of any kind of firm round goat's cheese with rind, approximately 55g / 2oz each
  • 2 tablespoons Verjuice
  • Fresh basil leaves, shredded


Preheat the oven to 220°C/425°F/Gas mark 7

Mix all the vegetables together in a large non-stick roasting tin with the oil, garlic, plenty of salt (optional) and pepper and roast them for about 25 minutes until softened and golden brown. Turn all the vegetables over and roast for another 15 minutes or until cooked through.

Place the slices of cheese on top of the vegetables, ensuring they are spaced well enough apart so that you can easily transfer them, with a portion of vegetables, onto four warmed serving plates.

Roast the cheese and vegetables for about 5 minutes until just melted then quickly transfer onto the plates and serve sprinkled with the Verjuice and basil leaves.

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