Arabic vegetable salad with baked goat cheese

Ingredients for 3 servings:

• 1 green bell pepper (about one third of the pod)
• 1 yellow bell pepper (about one third of the pod)
• 1 red bell pepper(s) (about one third of the pod)
• 1 m.-sized carrot(s)
• 1 tomato(s)
• 1 garlic clove(s)
• 1 spring onion(s)
• 1 small bunch of coriander leaves
• 1 small bunch of parsley
• 1 small bunch of dill
• 1 small bunch of mint
• 1 chili pepper(s), red
• 3 tbsp olive oil
• 1 lime(s)
• ½ avocado(s)
• 4 small cheeses (round goat cheeses)
• 2 tbsp oil (pumpkin seed oil)
• 2 tsp honey (pine or other)
• some cherry tomatoes for decoration
• ½ cucumber(s)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Summer starter or small lunch snack

Cut the green, red, and yellow bell peppers into approximately 0.5 cm cubes. Peel and wash the carrot, and also cut into approximately 0.5 cm cubes. Wash the cucumber and also cut into approximately 0.5 cm cubes. Wash the tomato and also cut into approximately 0.5 cm cubes. Peel the garlic clove and chop very finely. Wash the chili pepper, remove the seeds, and also chop very finely. Clean the spring onion and cut into very fine slices. Wash and finely chop the herbs. Mix the diced vegetables in a bowl. Add the garlic, chili, spring onion, and herbs and mix well. Squeeze the lime and grate some of the zest. Mix the olive oil with the lime juice and zest, salt, and pepper, and add to the vegetables. Mix well. Dice the avocado and fold it in at the end. Place the goat cheese in a baking dish lined with baking paper and brush with the pumpkin seed oil and honey. Bake at 180 degrees Celsius (350 degrees Fahrenheit) until slightly melted. Divide the salad among plates and arrange the goat cheese in the center. Garnish with a few mint and coriander leaves and cherry tomatoes. Drizzle a few drops of pumpkin seed oil and honey around the edges. Serve with a few slices of bread, cut into strips and fried in a little olive oil.