Chilli Roasted Pumpkin & Broccoli, Radish and Goats Cheese Salad w Bitey Basil and Dill Mustard Dressing

 

Happy new year !!!

I hope everyone had a great Chrissy full of family and delish food!
I know i did... And I am finally back to reality... Feeling a bit like a stuffed pig after the massive pig-out I have had over the break ... I am happy to say last night was home made dinner from my own kitchen... And for the first time in ages I didn't go to bed feeling sick.
Try this Light, but satisfying salad ! 
I made mine directly on my plate


ingredients

*Baby spinach and/or rocket
*Spanish onion, v thinly sliced
*cucumber sliced
* pumpkin sliced into thin wedges, skin on
* broccoli cut into florets
* radish
* goats cheese (creamed goats cheese)
* basil torn
* dill chopped roughly
*extra virgin olive oil
* chili flakes
*dukkah or z'ataar (optional)

Dressing
* 1 tsp Dijon mustard
* 1 tbsp chopped dill
* s & p
* 2 tbsp apple cider vinegar
* 2 tbsp yoghurt
* 4 tbsp olive oil

Method

Pre-heat oven to 190 degrees Celsius
Place pumpkin on a baking tray in a single layer flat and rub with a little olive oil sprinkle w s&p on the side facing up and place in oven for 10 mins, then flip rub/drizzle a little olive on the side now facing up and sprinkle w s&p and a little dukkah . Put back in oven for 5 mins more.. Or until cooked through...soft but holding it's shape

Put broccoli in a bowl drizzle w a little olive oil to coat, sprinkle w chili flakes and s & p

Put on a baking tray in the oven until slightly browned

Once veg has cooled arrange all the ingredients on a plate, platter or large bowl
to make dressing place all dressing ingredients in a jam jar and shake until combined. Test and adjust seasoning.

Drizzle salad with dressing, or if making a large bowl serve w/ a small jug of dressing on side.