Roast winter veg salad with goats cheese

  • Serves 2
  • 2 tablespoons pumpkin seeds
  • 100g soft goat cheese
  • 2 cups fresh spinach with stalks removed and chopped
  • 1 tsp paprika
  • 2 large carrots, cut into batons
  • 1 small head of cauliflower, separated into florets
  • 1/4  red cabbage, cut into thin wedges of an even size
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon honey
  • 1 teaspoon whole grain mustard
  1. Preheat your oven to 210°c
  2. Toss the vegetables (except spinach) with a little olive oil, paprika,  and salt. Roast for 25-30 minutes, turning halfway through. The vegetables are done when they are crispy at the edges and lightly browned (they may cook at different rates).
  3. Alongside the vegetables, roast the pumpkin seeds in a single layer on a roasting tray, tossed with a little oil and salt. Turn every few minutes and keep an eye on them – they should take 12-15 mins to get nice and golden.
  4. Whisk together the apple cider vinegar, a tbsp olive oil, honey, whole grain mustard, salt, and pepper for the dressing. Toss the spinach with the dressing to evenly coat and then muddle through the roasted vegetables on the hot tray to wilt slightly.
  5. Top the dressed spinach and roasted vegetables with the goats cheese and pumpkin seeds. Serve warm.