Roast Pumpkin Salad With Spinach And Goat’s Cheese (rostad Pumpa Med Spenat Och Getost)
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Preheat the oven to 200°C.
Split the pumpkin in two, scoop out the seeds, peel and cut into wedges. Deseed the chilli and thinly slice. Place the pumpkin, chilli and garlic cloves in a baking dish. Squeeze over the juice of ½ orange and drizzle over 2 tbs olive oil.
Season with salt and pepper. Bake for 35 minutes or until the pumpkin is soft and golden.
Peel and thinly slice the onions and put on a baking tray lined with baking paper. Drizzle with 1 tbs olive oil and season with salt and pepper. Bake, turning occasionally, for 25 minutes or until soft.
To make the dressing, combine the remaining juice of ½ orange and 60 ml (¼ cup) olive oil in a small bowl. Peel and mash the garlic, stir into the dressing, and season with salt and pepper.
Wash the spinach and dry in a clean kitchen towel. Arrange the spinach on a big serving dish. Top with the warm roasted pumpkin and onions, and crumble over the goat’s cheese. Drizzle the salad with the dressing.
1 small pumpkin
1 long red chilli
2 cloves garlic, peeled
juice of 1 orange
125 ml (½ cup) olive oil
salt and freshly ground black pepper, to season
3 red onions
125 g English spinach, trimmed
125 g goat’s cheese
Hinzugefügt von: Natália Martins
Konsultiert: 2746 X
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