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Export 6 ingredients for grocery delivery
Step 1
Preheat the oven to 200°C and line 2 baking trays with foil.
Step 2
Place capsicum, skin-side up, on 1 tray. Season and drizzle with honey and oil. Roast for 30 minutes or until caramelised.
Step 3
Meanwhile, divide cheese into 4 pieces, and roll each piece into a walnut-sized ball. Roll each ball in hazelnut meal to coat well, then flatten slightly. Place on a plate, cover with plastic wrap and chill for 15 minutes to firm up
Step 4
Transfer the roasted capsicum to a large bowl (with any pan juices). Cover the bowl with plastic wrap and stand for 10 minutes, then peel skins, returning capsicum to the bowl with juices.
Step 5
Place goat’s cheese balls on the second tray and bake for 5 minutes or until heated through and nuts are golden. The cheese will melt easily, so check halfway.
Step 6
To serve, divide capsicum and rocket among 4 plates and drizzle over reserved pan juices, balsamic glaze and extra virgin olive oil. Top with goat’s cheese.
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