Posted on 28 May 2013 by Amy




Fresh and alive


60ml (1/4 cup) GRILL OIL
3 tsp ground cumin
2 cloves garlic, crushed
1/2 (800g) butternut or jap pumpkin, seeded, cut into 8 wedges
4 bulbs baby fennel, trimmed, cut into wedges
2 red onions, cut into wedges
100g soft goat’s cheese, crumbled
3 vine-ripened tomatoes,cut into wedges
60g rocket
50g (1/3 cup) pine nuts, toasted

Lemon & paprika dressing

1 lemon, zested, juiced
2 tsp caster sugar
2 tsp sweet paprika
2 cloves garlic, crushed
80ml (1/3 cup) extra virgin olive oil


Preheat oven to 200C

Place GRILL OIL, cumin, garlic, pumpkin, fennel and onions in a large bowl. Season with salt and pepper, and toss to combine.

Transfer pumpkin to a large roasting pan and roast, turning occasionally, for 15 minutes.

Add fennel and onions, and roast, turning occasionally, for a further 25 minutes or until all vegetables are tender.

Remove pan from oven and cool for 10 minutes.

Make dressing by combining lemon zest, caster sugar, sweet paprika, crushed garlicand olive oil. whisk all ingredients in a bowl,

Place vegetables, goat’s cheese, tomatoes, rocket and dressing in a large bowl, season, then toss to combine.

Divide salad among shallow bowls, scatter with pine nuts.