Roasted vegetable salad with goat's cheese

  • Rating: 4 stars
  • Takes: 5 mins to prepare and 30 mins to cook, 5 mins to cool
  • Serves: 2

Ingredients

  • 1 red pepper, de-seeded and cut into chunks
  • 1 red onion, peeled and quartered
  • 2 conference pears, quartered
  • 2tbsp olive oil or walnut oil
  • 1tsp dried sage
  • 1 clove garlic, finely chopped
  • 250g pumpkin or butternut squash, peeled and cubed
  • 140g bag Tesco Watercress, Spinach and Rocket Salad
  • 100g soft goats' cheese, crumbled
  • 25g walnut halves
  • 1tsp balsamic vinegar

Each serving contains 545 calories, 28g sugar, 38g fat, 10.4g saturates and 0.3g salt.

Method

Heat the oven to Gas 7, 220ºC, fan 200ºC.

Place the pepper, onion and pears in a roasting tin and drizzle with the oil. Add the sage and garlic and roast for 10 minutes. Add the pumpkin or squash and roast for a further 20 minutes until tender.

Allow to cool, then add the salad leaves, goats' cheese, walnuts and balsamic vinegar. Toss together and serve either at room temperature or chilled.

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