Roast Pumpkin & Goat Cheese Salad

Place the pumpkin on a lined oven tray. Drizzle with olive oil and season with salt and pepper and 1/2 the garlic & herb seasoning. Place the onion, beetroot and zucchini on a second lined oven tray with a drizzle of olive oil, then season. Toss the veggies to coat, then spread out in a single layer. Roast 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 small chunks. In a medium bowl, combine the bake-at-home ciabatta, a good drizzle of olive oil and the remaining garlic & herb seasoning. Toss to coat.

When the veggies have 10 minutes remaining, spread the croutons over a third lined oven tray. Bake until golden and crispy, 5-7 minutes.

TIP: If there's enough room, place the croutons on the same oven tray as the onion, beetroot and zucchini for less washing up!

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