Roasted Autumn vegetable salad

Tickle your tastebuds with this light and zesty Middle Eastern vegetable salad.

Recipe «Roasted Autumn vegetable salad» presented in category Recipes / Salads, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 60ml olive oil, 3 tsp ground cumin, 2 cloves garlic, crushed, 1/2 butternut or jap pumpkin, seeded, cut into 8 wedges, 4 bulbs baby fennel, trimmed, cut into wedges , 2 red onions, cut into wedges, 100g soft goat’s cheese, crumbled, 3 vine-ripened tomatoes, cut into wedges , 60g rocket, 50g pine nuts, toasted, Labne , to serve, 1 lemon, zested, juiced, 2 tsp caster sugar, 2 tsp sweet paprika, 2 cloves garlic, crushed, 80ml extra virgin olive oil.

Ingredients:

• 60ml olive oil 
• 3 tsp ground cumin 
• 2 cloves garlic, crushed 
• 1/2 butternut or jap pumpkin, seeded, cut into 8 wedges 
• 4 bulbs baby fennel, trimmed, cut into wedges 
• 2 red onions, cut into wedges 
• 100g soft goat’s cheese, crumbled 
• 3 vine-ripened tomatoes, cut into wedges 
• 60g rocket 
• 50g pine nuts, toasted 
• Labne , to serve 
• 1 lemon, zested, juiced 
• 2 tsp caster sugar 
• 2 tsp sweet paprika 
• 2 cloves garlic, crushed 
• 80ml extra virgin olive oil 

Instructions

1. Preheat oven to 200°C. Place oil, cumin, garlic, pumpkin, fennel and onions in a large bowl. Season with salt and pepper, and toss to combine.
2. Transfer pumpkin to a large roasting pan and roast, turning occasionally, for 15 minutes. Add fennel and onions, and roast, turning occasionally, for a further 25 minutes or until all vegetables are tender. Remove pan from oven and cool for 10 minutes.
3. Meanwhile, to make dressing, whisk all ingredients in a bowl, then season.
4. Place vegetables, goat’s cheese, tomatoes, rocket and dressing in a large bowl, season, then toss to combine.
5. Divide salad among shallow bowls, scatter with pine nuts and serve with labne, if using.