I love warm salads and this one is particularly autumny but I could eat it all year round. It’s got the creamy goats cheese with the beetroot and pumpkin which are a marriage made in heaven, then you have the crunchy almonds with pea shoots. It’s perfect as a light supper with some crusty bread to mop up the vinaigrette, with my Manoushe or any of my Middle Eastern recipes on here.
1 small pumpkin or squash, peeled and the seeds removed
1 packed of vacuum packed beetroot in its own juices, drained
1 150g tub of Sainsbury’s French goats cheese or any curd cheese
1 bag of pea shoots or four handfuls
Half a cup of my vinaigrette
Half a cup of blanched almonds split in half and toasted
A sprig of mint chopped or whole tiny leaves
A tablespoon of maple syrup
A tablespoon of Belazu balsamic vinegar
A tablespoon of olive oil
Salt and pepper to taste
Preheat the oven to 200c /400f.
Slice the pumpkin into slim-ish wedges as if you were cutting a cake.
Place on a nonstick oven tray and coat in the olive oil with some salt and pepper. Roast till the pumpkin is starting to take on colour and is tender, about 30 minutes, then drizzle the maple syrup over and continue to roast till the pumpkin caramelises, about ten minutes. Leave to cool. Chop the beetroots into chunks or I just halved them as I like them very chunky.
Put the pea shoots on a serving plate or plates. Layer the pumpkin and beetroot on top. Chuck the almonds over and sprinkle on the mint. Serve with the dressing and balsamic vinegar to taste.