Sunday, June 6, 2010

warm pumpkin and goats cheese salad

what you need

1/2 small jap pumpkin (skin on), cut into thin wedges
100ml olive oil
1 tbs thyme leaves
150g firm goat's cheese, cut into rounds
1 cup panko breadcrumbs
tbs balsamic vinegar
1 tsp Dijon mustard
4 cups mixed baby salad leaves

what to do
Preheat the oven to 200°C.

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.

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.

Whisk together the vinegar, mustard and remaining 2 tablespoons of oil. Season to taste with salt and pepper.

Place the goat's cheese in the oven for 5-6 minutes until crumbs are golden.

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.

note: you can substitute panko crumbs for dry breadcrumbs

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