Salads de Roquette au Chèvre, aux Noix aux Oignons Rouge, et á la Courge Butternut!
Remember that book from my 2016 Reading Challenge? – Picnic in Provence? Here is one of the yummy recipes that I told you all about. We had a lovely piece of butterflied lamb to BBQ and my new recipe seemed a perfect match. It is a simple yet balanced salad which was light and very tasty!
- 1/2 medium butternut pumpkin
- 1 red onion
- 2 tablespoons olive oil
- Sea Salt
- 100g Goats Cheese or Feta
- Rocket Salad leaves – couple of handfuls
- 1/2 teaspoon red wine vinegar
- 1/4 cup chopped walnuts
- Preheat the oven to 180c.
Wash the pumpkin and chop into cubes, about 1-2 cm. (I like the skin but if you don’t peel it off!) Halve the onion and slice to half moons. Line a baking tray wiht baking paper. Toss the pumpkin & onion in 1 tablespoon of the olive oil; spread in a single layer on the tray. Sprinkle with sea salt. Bake for 25-30mins until soft & golden brown.
Just before serving dress the salad leaves with the remaining olive oil & red wine vinegar mixed and a good sprinkle of sea salt. Toss to combine. Top the salad with the butternut & onion, cubes of goat cheese and the walnuts!
Serve straight away 🙂
There is just the two of us at home now with all the children having left home to do their own thing..so no need to make food that they preferred every night. Couldn’t have served this to the teenage boy for sure. He was averse to anything healthy no matter how much I tried to encourage him…or disguise the vegetables!
Give this recipe a go. Hubby thought it was delicious – ‘a keeper’! 🙂
Happy cooking xx