Roasted vegetable salad with goat's cheese recipe

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  • Serves 2
  • 5 mins to prepare and 30 mins to cook, 5 mins to cool
  • 545 calories / serving
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Roasted vegetable salad with goat's cheese hero

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, goat's cheese, walnuts and balsamic vinegar. Toss together and serve either at room temperature or chilled.

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  • 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
  • 120g bag Tesco Watercress, Spinach and Rocket Salad
  • 100g soft goats' cheese, crumbled
  • 25g walnut halves
  • 1tsp balsamic vinegar
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  • Energy 2263kj 545kcal 27%
  • Fat 34g 49%
  • Saturates 12g 60%
  • Sugars 36g 40%
  • Salt 0.9g 15%

of the reference intake
Carbohydrate 43.6g Protein 18g Fibre 12.5g

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