This easy vegetarian salad combines sweet pumpkin with creamy goats cheese.
- Preheat the oven to 200C.
- Toss pumpkin with 2 tablespoons of the oil and thyme. Season with salt and freshly ground black pepper. Place on a baking tray and roast for 30 minutes, turning once, until cooked and lightly caramelised. Set aside to cool slightly.
- Meanwhile, brush the cheese rounds with 1 tablespoon of the remaining olive oil and coat in the breadcrumbs. Place on a separate greased baking tray and chill until just before you're ready to serve the salad.
- Whisk together the vinegar, mustard and remaining 2 tablespoons of oil. Season to taste with salt and pepper.
- Place the goat's cheese in the oven for 5-6 minutes until crumbs are golden.
- Toss the salad leaves and pumpkin in half the vinaigrette and pile onto plates. Add the warmed goat's cheese and drizzle with the remaining vinaigrette.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set