Roasted vegetable salad on creamy cheese from Ronda and Andalusian sugar cane molasses from Frigiliana

Ingredients (for 4 people)

For the vegetables: 200 g of courgette; 200 g of green pepper; 200 g of red pepper; 200 g of carrot; 200 g of mushrooms; 200 g of spring onion.

For the Andalusian sugar cane molasses cream: 400 g of goat cheese cream (Rey Cabra de Ronda): 250 g of Andalusian sugar cane molasses; 50 ml of liquid cream (single cream).

For decoration: 50 g of crushed toasted almonds; 200 g of Andalusian sugar cane molasses; 10 g of San Fernando salt flower; 100 g of Extra Virgin olive oil; salt and pepper to suit your taste; as much garlic, broad bean flowers and broad bean leaves as required.


Vegetable: cut into medium pieces. Grill until crispy in the centre without overcooking. Let cool and cut into small pieces. Reserve cold.

Andalusian sugar cane molasses cream: mix the cheese with the molasses and cream, stir until smooth and set aside.

Plating: on a rectangular board, we put a little of the cream, on top we place the vegetables, sprinkle almonds, salt and finish decorating with shoots and sprinkling with Andalusian sugar cane molasses.

Diego Gallegos

Known as "the caviar chef". Brazilian by birth and Malaga by adoption, he employs innovative processes and always uses top quality raw materials for his gastronomic creations.


1 Green Star, 1 Michelin Star and 2 Repsol Suns. Sustainable gastronomic proposal based on river fish and home-grown, home-produced vegetables.