How to make a Pumpkin Salad with Goat Cheese and Kale
For the salad
Preheat the oven to 180°C (160° fan) | gas 4.
Cut the pumpkin away from the skin and dice into evenly-sized cubes.
Toss on a baking tray with the olive oil and plenty of seasoning.
Roast for 35-45 minutes until tender to the point of a knife. Remove from the oven and leave to cool.
Whisk together the extra-virgin olive oil with the lemon juice, sugar, and some seasoning in a large mixing bowl.
Add the chopped kale and massage into the dressing.
Add the roasted pumpkin and toss well to coat in the dressing.
Pile the salad onto plates and top with the cubed goat cheese.
Sprinkle over some spring onion and garnish with oregano sprigs.
Spoon any remaining dressing from the bowl over the pumpkin salad with goat's cheese and kale before serving.