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.

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.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Ingredients

Method

Related stories