• 1 packet (250 g) of grill cheese
• 1 zucchini
• 1 eggplant
• 2 colorful peppers
• 1 romaine lettuce
• 150 g cherry tomatoes
• 3 tbsp olive oil
• 1 tbsp peanut butter
• 1 tbsp honey or maple syrup
• 1 tsp grainy mustard
• 1 handful of walnuts
• Salt, pepper

Preparation

1. Cut the vegetables and cheese into 0.5-1 cm thick slices, brush with oil and grill on both sides.
2. Tear the lettuce into pieces, halve the tomatoes and roughly chop the walnuts.
3. For the dressing, mix together the remaining oil, peanut butter, honey and mustard, season with salt and pepper to taste.
4. Arrange the lettuce leaves, grilled vegetables, cheese and tomatoes on a plate, sprinkle with walnuts and drizzle with the dressing.