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Warm pumpkin & goat's cheese salad (vegetarian)
Warm pumpkin & goat's cheese salad (vegetarian)
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Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Vegetarian salad with sweet pumpkin and creamy goat's cheese - simple and delicious!
Ingredients:
  • 1/2 small jap pumpkin (skin on), cut into thin wedges
  • 100ml olive oil
  • 20.00 ml thyme leaves
  • 150g firm goat's cheese, cut into rounds
  • 250.00 ml panko breadcrumbs*
  • 5.90 gm Dijon mustard
  • 1000.00 ml baby salad leaves (mesclun)
Instructions:
  • Preheat the oven to 200 degrees Celsius.
  • Coat pumpkin in 2 tablespoons of oil and thyme, then season with salt and pepper. Roast on a baking tray for 30 minutes, flipping halfway through, until tender and golden. Let it cool a bit before serving.
  • Brush the cheese rounds with 1 tablespoon of the remaining olive oil, then coat them in breadcrumbs. Place on a separate greased baking tray and chill until just before serving the salad.
  • Combine the vinegar, mustard, and remaining oil in a bowl and whisk until well blended. Season with salt and pepper to taste.
  • Bake the goat's cheese in the oven until the crumbs are golden, about 5-6 minutes.
  • Coat the salad leaves and pumpkin with half of the vinaigrette and arrange on plates. Top with the warmed goat's cheese and drizzle with the rest of the vinaigrette.

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