Pumpkin and goat's cheese salad
6
Points®
Total time: 10 min • Prep: 5 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
Ingredients
Pumpkin
750 g, peeled, cut into 2cm cubes
Pumpkin seeds (pepitas)
20 g
Rocket
120 g, baby variety
Soft goat's cheese
75 g
Olive oil
2 tbs
Balsamic vinegar
1 tbs
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 200°C. Arrange pumpkin on a large baking tray in a single layer. Lightly spray with oil and season with salt and pepper. Bake for 25 minutes. Toss well and bake for a further 20 minutes or until cubes are dark golden and soft.
2
Meanwhile, toast seeds in a small dry frying pan over medium heat for 1-2 minutes or until they start to turn golden (take care they don’t burn). Set aside.
3
Toss pumpkin through rocket in a serving dish. Crumble over cheese. Whisk oil and vinegar in a small bowl and season with salt and pepper. Drizzle dressing over salad and sprinkle over seeds to serve.
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