Instructions

1. Prep your vegetables:
   • Slice zucchini, eggplant, and bell pepper. Toss with a light drizzle of neutral oil and a pinch of sea salt.
2. Grill to perfection:
   • Place veggies on a hot grill and cook for 3–4 minutes per side, until lightly charred and tender. Set aside to cool.
3. Make the dressing:
   • In a small bowl, whisk together:
   • 3 tbsp extra virgin olive oil
   • 1 tbsp balsamic vinegar
   • 1 tsp honey
   • 1 tsp Dijon mustard
   • A pinch of sea salt
4. Build your salad:
   • In a large bowl or serving dish, layer the grilled vegetables over a generous bed of Haven Greens Baby Red and Green Leaf.
5. Top and finish:
   • Add goat cheese and a sprinkle of toasted peanuts for crunch.
6. Dress and enjoy:
   • Drizzle with the balsamic dressing just before serving. Fresh, bold, and full of flavour — just how we like it.