Roast Butternut Pumpkin & Goat Cheese Salad

Place the pumpkin on a lined oven tray. Drizzle with olive oil and season with 1/2 the garlic & herb seasoning and salt and pepper. Place the onion and beetroot on a second lined oven tray and drizzle with olive oil. Roast the veggies until tender, 20-25 minutes. TIP: Beetroot stays firm when cooked. It’s done when you can pierce it with a fork.

Cut or tear the bake-at-home ciabatta into 1cm chunks. In a medium bowl, combine the bake-at-home ciabatta, the remaining garlic & herb seasoning and a drizzle of olive oil.

Place the croutons on a lined oven tray. Toss to coat and bake until golden, 4-6 minutes. TIP: Save time and add the croutons to the beetroot tray in the last few minutes of roasting.

In a medium bowl, combine a small drizzle of olive oil, balsamic vinegar and a pinch of salt and pepper. Once the roast veggies have cooled slightly, gently toss the salad leaves, roasted veggies and croutons with the dressing.