WARM PUMPKIN AND GOAT’S CHEESE SALAD

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WARM PUMPKIN AND GOAT'S CHEESE SALAD
Course Platter
Servings
Ingredients
  • 1/2 small jap pumpkin cut into thin wedges, skin on
  • 100 ml olive oil
  • 1 tablespoon thyme leaves
  • 150 g firm goat's cheese cut into rounds
  • 1 cup Panko breadcrumbs
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 4 cups baby salad leaves mesclun
Course Platter
Servings
Ingredients
  • 1/2 small jap pumpkin cut into thin wedges, skin on
  • 100 ml olive oil
  • 1 tablespoon thyme leaves
  • 150 g firm goat's cheese cut into rounds
  • 1 cup Panko breadcrumbs
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 4 cups baby salad leaves mesclun
Instructions
  1. Preheat the oven to 200°C.
  2. Toss 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.
  3. Meanwhile, 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.
  4. Whisk together the vinegar, mustard and remaining 2 tablespoons of oil. Season to taste with salt and pepper.
  5. Place the goat's cheese in the oven for 5-6 minutes until crumbs are golden.
  6. Toss 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.

Written by mattsadmin