Roast Butternut Pumpkin & Goat Cheese Salad

Place the pumpkin, onion and beetroot on an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread in a single layer and roast until tender, 20-25 minutes. Set aside to cool slightly. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.

While the veggies are roasting, combine the creamy pesto dressing and water in a small bowl.

When the pumpkin has 10 minutes left, cut or tear the bake-at-home ciabatta into 1cm chunks. In a medium bowl, combine the bake-at-home ciabatta, garlic & herb seasoning and a good drizzle of olive oil. Place on an oven tray lined with baking paper and bake until golden and crispy, 5-7 minutes.

In a medium bowl, combine a small drizzle of olive oil and balsamic vinegar, then season with salt and pepper. Add the roasted veggies, croutons and mixed salad leaves. Gently toss to coat.