Name: Roast pumpkin and goat cheese salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kilogram pumpkin, chopped finely; 2 tablespoon olive oil; 2 clove garlic, sliced thinly; 2 tablespoon finely chopped fresh sage; 1/2 cup (70g) pecans, chopped coarsely; 8 large_piece radicchio leaves (120g); 200 gram goat cheese; 2 tablespoon lemon juice

Roast pumpkin and goat cheese salad

As a side dish, or light and healthy lunch or dinner, try out this roast pumpkin and goat cheese salad. It's a perfectly satisfying meat-free dish, packed full of vitamins, minerals and flavour.

Serves 4

Cook

30M

Ingredients

1 kilogram pumpkin, chopped finely

2 tablespoon olive oil

2 clove garlic, sliced thinly

2 tablespoon finely chopped fresh sage

1/2 cup (70g) pecans, chopped coarsely

8 large_piece radicchio leaves (120g)

200 gram goat cheese

2 tablespoon lemon juice

Method

1.Preheat oven to 220°C/200°C fan-forced.

2.Combine pumpkin and half of the oil on oven tray; roast, uncovered, 10 minutes. Add garlic and sage; roast, uncovered, about 5 minutes or until pumpkin is tender. Stir in nuts.

3.Divide radicchio leaves among serving plates; divide pumpkin mixture among leaves, top with cheese. Drizzle with combined juice and remaining oil; top with fresh sage leaves, if desired.

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