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great value on gippsland broccoli
and labertouche celery
great value on gippsland broccoli
and labertouche celery
Goat's Cheese and Pumpkin Salad

Goat's Cheese and Pumpkin Salad

Salad:
400 g Pumpkin - cut into 2cm cubes
1 Red onion - cut into chunks
1 tablespoon Olive oil
1 pinch Sea salt and black pepper
0.5 teaspoon Paprika
0.5 teaspoon Cumin
130 g (2 cups) Lettuce
2 Beetroot - cooked and diced
30 g Pine nuts
60 g Soft goats cheese

Dressing:
2 tablespoon Olive oil
1 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard

Preheat your oven to 200°C/400°F/Gas 6.

Put 400 g Pumpkin and 1 Red onion onto a baking tray with 1 tablespoon Olive oil, 0.5 teaspoon Paprika, 0.5 teaspoon Cumin and 1 pinch Sea salt and black pepper. Mix well and put in the oven until the pumpkin is cooked through, about 40-45 minutes.

In a large bowl, add 130 g Lettuce and drizzle with 2 tablespoon Olive oil, 1 tablespoon Balsamic vinegar and 1 teaspoon Dijon mustard. Mix well so that all the lettuce is coated.

Add the cooked pumpkin and onion and 2 Beetroot. Transfer to a bowl and top with 60 g Soft goats cheese and 30 g Pine nuts.

from: www.hungryhealthyhappy.com
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