Roasted pumpkin, purple spinach and shelal cheese salad
Prep time 10 mins Cooking time 30 mins Serves 4 200g pumpkin, skin on and cut into thin wedges 1 tbsp chopped fresh herbs 2 red peppers, cut into thick strips 4 tbsp olive oil 2 tbsp balsamic vinegar 1 tsp Dijon mustard 200g purple spinach leaves, washed 150g shelal cheese A handful of pumpkin seeds
1 Preheat the oven to 200°C. Toss pumpkin, fresh herbs and peppers in 2 tbsp oil. Season with salt and freshly ground black pepper.
2 Place vegetables on a baking tray in a single layer and roast for 30 minutes, turning once halfway, until cooked and lightly caramelised. Set aside to cool slightly. 3Whisk together vinegar, mustard and remaining oil. Season to taste with salt and pepper. 4Toss spinach leaves and roasted vegetables in half the vinaigrette and pile on to four plates. Add the cheese and drizzle with the remaining vinaigrette and pumpkin seeds.