Directions
Today’s recipe is, again, about pumpkin 😊
I’ve roasted half of pumpkin and 1 beet and I enjoyed a healthy and delicious salad.
½ medium pumpkin, cut into small pieces
1 medium beet, cut into small pieces
1 tsp cumin
1 tsp smoked paprika
1 tsp chili flakes
1 red onion, sliced
150 g goat cheese, crumbled
200 g salad leaves
50 g walnuts
2 tbsp EVOO
1 tbsp balsamic vinegar
Salt & pepper, to taste
Preheat the oven to 200 C and prepare a baking tray with parchment paper.
Put the pumpkin and beet, sprinkle cumin, paprika and chili flakes, then drizzle with 1 tbsp oil. Season and roast for 20-30 minutes or until veggies are tender.
Divide salad leaves between plates, add onion, walnuts, top with pumpkin and beets. Season, drizzle with vinegar and remaining oil. Sprinkle with goat cheese and serve.
Enjoy!
