Warm pumpkin & goats cheese salad (vegetarian)

This easy vegetarian salad combines sweet pumpkin with creamy goats cheese.

Recipe «Warm pumpkin & goats cheese salad (vegetarian)» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 1/2 small jap pumpkin , cut into thin wedges, 100ml olive oil, 1 tbsp thyme leaves, 150g firm goat's cheese, cut into rounds, 1 cup panko breadcrumbs* , 2 tbsp balsamic vinegar, 1 tsp Dijon mustard, 4 cups baby salad leaves .

Ingredients:

• 1/2 small jap pumpkin , cut into thin wedges 
• 100ml olive oil 
• 1 tbsp thyme leaves 
• 150g firm goat's cheese, cut into rounds 
• 1 cup panko breadcrumbs* 
• 2 tbsp balsamic vinegar 
• 1 tsp Dijon mustard 
• 4 cups baby salad leaves 

Instructions

1. Preheat the oven to 200C.
2. 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.
3. 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.
4. Whisk together the vinegar, mustard and remaining 2 tablespoons of oil. Season to taste with salt and pepper.
5. Place the goat's cheese in the oven for 5-6 minutes until crumbs are golden.
6. 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.