This is an unusual salad, in as much as no traditional salad ingredients are used! It is a delicious and original way of serving normal vegetables, and is very healthy too. This recipe is low in fat and so suitable for those watching their weight. Don't stick rigidly to the vegetables shown below, they work well, but vary it by using your own favourites. If possible use organic vegetables and organic goats cheese. Serve with either crusty bread or baby new potatoes. The following quantities serve 2.

Ingredients

• Handful of Green beans, cut into pieces
• 2 Carrots, sliced
• 1/2 head of Broccoli, broken into small florets
• Handful of Sweetcorn niblets
• 500ml Vegetable Stock
• 200g Goats Cheese
• 1 tbsp Fresh thyme, chopped
• 2 tsp Clear honey
• 1 tsp Wholegrain mustard
• 3 tbsp Balsamic vinegar

Method

1. Boil the vegetables in the stock until tender (approximately 15 minutes).
2. Slice the goats cheese, place on a baking tray, and sprinkle the thyme over the top. Place in an oven at 170 degrees C and bake until the cheese is starting to melt (approximately 5 - 10 minutes).
3. Remove the vegetables from the stock and keep warm.
4. Add the honey and mustard to the stock and reduce until it is a thick liquid. Remove from the heat.
5. Add the balsamic vinegar to the stock and drizzle over the vegetables. Top with the slices of cheese and serve immediately.