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Royal Crest


Sainte Maure with Chargrilled Vegetables and Rocket Pesto


(6 portions)
  • Sainte Maure Cheese - 2 slices per portion
  • 3 whole roasted Peppers
  • 3 washed and sliced roast courgettes
  • 2 slices of roasted aubergine
  • 2 red onions sliced and roasted
  • 2 cloves of garlic peeled and crushed
  • 2 sprigs of fresh rosemary peeled and chopped
  • 120m extra virgin olive oil
  •  20 black olives
  •  2 tsp balsamic vinegar
  • 60g mixed nuts
  • 120g parmesan
  • lemon juice of ½ lemon
  • Salt and pepper pinch
  • Fresh rocket leaves 120g 


  1. Sliced the vegetables for roasting and put in baking tray and drizzle with olive oil, salt and pepper.
  2. Roast in oven at 180 degrees C for 35 minutes.
Rocket Pesto:
  1. Place into a blender nuts, parmesan, garlic, olive oil, salt, pepper and lemon juice and fresh rocket leaves, blend until smooth, keep some of the rocket leaves to garnish dish.
  2. Arrange 3 slices of warm peppers, courgettes, aubergines and red onion onto a plate, top with 2 slices of Ste Maure and place under grill until golden brown.
  3. Spoon on Pesto and garnish with fresh rocket leaves and drizzle with olive oil and balsamic vinegar.
  4. Finish with 6-8 Olives per plate.