Roast Pumpkin & Goats Cheese Salad

Place the pumpkin, red onion and beetroot onto the oven tray lined with baking paper. Drizzle with olive oil and season with a good pinch of salt and pepper. Spread in a single layer on an oven tray lined with baking paper and roast until tender, 20-25 minutes. Set aside to cool slightly.

TIP: Beetroot retains a lot of its firmness when cooked. You can tell it's cooked when it can be easily pierced 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 cook time remaining, 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. Spread out in a single layer on a second 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, balsamic vinegar and a pinch of salt and pepper. Add the roasted veggies, salad leaves and croutons to the dressing. Toss to combine.