easiest way to prepare speedyWarm pumpkin & goat’s cheese salad (vegetarian)

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Warm pumpkin & goat’s cheese salad (vegetarian). It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Table of Contents


  • 1/2 small jap pumpkin (skin on), cut into thin wedges
  • 100ml olive oil
  • 1 tablespoon thyme leaves
  • 150g 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)


  • Step 1
    Preheat the oven to 200C.
  • Step 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.
  • Step 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.
  • Step 4
    Whisk together the vinegar, mustard and remaining 2 tablespoons of oil. Season to taste with salt and pepper.
  • Step 5
    Place the goat’s cheese in the oven for 5-6 minutes until crumbs are golden.
  • Step 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.

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