This salad is perfect for a lazy Christmas dinner when no-one has the energy to get back into the kitchen. It is suitable for vegetarians and a lovely accompaniment for a BBQ. The perfect opportunity to use up left over pumpkin from the Christmas lunch! This recipe serves 4. Try this with the Tallis Sparkling Viognier 2007 as the acidity of this wine cuts through the creaminess of the goats cheese beautifully.
Ingredients 3 cups roasted pumpkin, cut into cubes 3 tbs olive oil 1 tbs thyme leaves 150g firm goat's cheese, cut into rounds 1 cup breadcrumbs 2 tbs balsamic vinegar 1 tsp Dijon mustard 4 cups mixed salad greens
1. Preheat the oven to 200°C. 2. Brush the cheese rounds with 1 tablespoon of olive oil and coat in the breadcrumbs. Place on a greased baking tray and chill until just before you are ready to serve the salad. 3. Place the roasted pumpkin on a greased baking tray and cover with foil for 10 minutes or until warm. Set aside. 4. Whisk together the vinegar, mustard and remaining 2 tablespoons of oil. Season to taste with salt and pepper. 5. Place the goat's cheese in the oven for 5-6 minutes until crumbs are golden. 6. Toss the salad leaves and pumpkin in half the vinaigrette and pile onto plates. Add the warmed goat's cheese and drizzle with the remaining vinaigrette.