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Roast Pumpkin Salad with Pine Nuts
Ingredients
  • 1.5 kg pumpkin Kent or Butternut, peeled and cut into small 1 to 2cm cubes
  • 4 tablespoons olive oil for roasting
  • salt to taste
  • 120 grams marinated goats cheese marinated in olive oil and herbs (or regular goats cheese is fine)
  • 4 to 6 cups baby rocket leaves
  • ⅓ cup pine nuts
  • ¼ cup pepitas pumpkin seeds
  • subheading: To serve:
  • 4 tablespoons reserved oil from the marinated goats cheese or olive oil
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