A clever way to create salads for a picnic – and they look like mini works of art, too.
Preheat the grill to high. Put the veg into a large bowl and drizzle with 3tbsp oil. Season with the Italian seasoning. Toss well then lay half in a single layer on a grill tray. Grill for 4-5 minutes each side until just tender and starting to colour. Set aside in a bowl. Repeat with the remaining veg.
Mix 1tbsp oil with the vinegar and garlic. Toss through the hot vegetables and season. Allow to cool.
Put half the red pepper in a blender with the rest of the oil and 1 tbsp boiling water. Blitz to make a dressing. Season, adding extra vinegar.
Assemble the salads in clear jars. Start with the dressing then layer the leaves, veg, goat’s cheese, chicken and pine nuts. Seal jars. Shake to mix.
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