Instructions

1. Using a vegetable peeler, cut the courgette into thin strips. Put them in a mixing bowl.
2. Thinly slice the onion, add to the bowl. Drizzle with the oil and vinegar, add the garlic and season with salt and pepper. Combine gently.
3. Heat a griddle pan and grill the courgette and onion slices (in batches) over a medium heat.
4. Transfer them to another bowl and keep warm.
5. Using the leftover marinade, coat the rind of the goat’s cheese logs then grill on both sides for a couple of minutes, or until it starts melting.
6. Meanwhile, toss the courgette and onion with the rocket leaves and arrange on two plates. Put the grilled goat’s cheese on top and drizzle with some balsamic glaze just before serving.