Warm pumpkin & goat’s cheese salad (vegetarian) for 4 person
This easy vegetarian salad combines sweet pumpkin with creamy goat’s cheese.
Ingredients for Warm pumpkin & goat’s cheese salad (vegetarian)
Warm pumpkin & goat’s cheese salad (vegetarian), How to Make
Step 1Preheat the oven to 200C.
Step 2Toss 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.
Step 3Meanwhile, 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.
Step 4Whisk together the vinegar, mustard and remaining 2 tablespoons of oil. Season to taste with salt and pepper.
Step 5Place the goat’s cheese in the oven for 5-6 minutes until crumbs are golden.
Step 6Toss 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.
* From Asian food shops. Substitute dry breadcrumbs.
Additional information for Warm pumpkin & goat’s cheese salad (vegetarian)
Preparation: 0:10 Minutes, Cooking: 0:35 Minutes, Serving: 4 Person, Level:
1872 kj Energy, 32g Fat Total, 9g Saturated Fat, 13g Protein, 379.6mg Sodium, 6g Carbs (sugar), 26g Carbs (total),
All nutrition values are per serve
This Warm pumpkin & goat’s cheese salad (vegetarian) published first on: Taste.com.au, Images by: Ben DearnleyYou May Also Like
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