Pumpkin and goat's cheese salad
750 g, peeled, cut into 2cm cubes
Pumpkin seeds (pepitas)
120 g, baby variety
Soft goat's cheese
1 x 3 second spray(s)
- 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.
- 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.
- 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.
To pack for a lunchbox, wait for pumpkin to cool before adding to rocket. Keep the dressing in a separate container until you’re ready to eat.