Rocket salad with pumpkin, mango and goat's cheese

This salad is bright, easy-going and brings a diversity of flavours, from sweet to salty. Great on a summer-BBQ table or as a light meal.

Credit: Adam Liaw

• serves

  4

• prep

  15 minutes

• cook

  25 minutes

• difficulty

  Easy

Ingredients

• ½ kent pumpkin, peeled and cut into 3-cm chunks
• 3 tbsp coconut oil
• 1 tbsp honey
• salt and black pepper, to taste
• ½ cup pumpkin seeds (pepitas)
• 200 g baby rocket
• 320 g jar marinated goat’s cheese in oil
• 1 ripe mango, chopped

Instructions

1. Preheat the oven to 200°C.
2. Place the pumpkin on a baking tray lined with baking paper. Add the coconut oil and half the honey, then season to taste and toss to coat well. Roast for 25–30 minutes, turning half-way through or until tender and lightly charred.
3. Meanwhile, spread the pumpkin seeds over another baking paper lined baking tray and roast for 5 minutes or until lightly toasted.  
4. Place the rocket in a large bowl. Add 2 tablespoons of the oil from the goats cheese and gently toss through. Add the mango, roasted pumpkin, about 5-6 pieces of goats cheese and half the pumpkin seeds. Toss to combine, then serve scattered with the remaining pumpkin seeds.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.