Vegetable & Goat's Cheese Gratin

1. Cut the carrots and courgettes into ½ cm thick slices. Cut broccoli into florets and broccoli stalk into slices. Steam vegetables separately but make sure they still retain their crunch. Plunge into iced water, remove and leave to drain.

2. Chop up rosemary needles, mix with oil and Herbamare^® Spicy seasoning salt, add vegetables and mix well. Cut tomatoes and cheese into very thin slices. Arrange in a gratin dish as in tiles on a roof, drizzle over honey and oil.

3. Preheat oven to 200°C. Bake the gratin on top shelf of the oven for 15 minutes until cheese has melted.