Pumpkin and goat cheese salad

Serves : 4

Preparation time: 15 minutes

Cooking Time: 30 minutes

Ingredients

• 1 small pumpkin, 1 kg to 1.5 kg, skin and seeds removed, sliced
• 120 ml (8 tablespoons) olive oil
• 2 sprigs thyme, leaves removed
• 8 to 12 baguette croutons
• 1 paillot goat cheese, in 8 to 12 slices
• 2 garlic cloves, chopped
• 60 ml (4 tbsp.) chives, snipped
• 60 ml (4 tbsp.) white balsamic vinegar
• 90 ml (6 tbsp) olive oil
• 125 ml (½ cup) walnuts, chopped

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a bowl, coat pumpkin slices with olive oil, thyme, salt and pepper.
3. On an ovenproof baking sheet lined with a silicone mat, arrange the pumpkin slices and bake for 30 minutes. Leave to cool.
4. Place a slice of cheese on each crouton.
5. Place the croutons on a baking tray covered with a silicone mat and bake for 8 minutes.
6. For the vinaigrette, combine the garlic, chives, balsamic vinegar, olive oil, salt and pepper in a bowl. Check the seasoning.
7. Place the pumpkin slices, walnuts, goat's cheese croutons and vinaigrette on each plate.