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Goat's cheese salad

Name: Goat's cheese salad
Yield: 2
Ingredients: 200 g Pumpkin, peeled and seeded (Main); 2 Tbsp Olive oil; 1 Tbsp Honey; 8 medium Kale leaves (Main); ¼ cup Olive oil; 8 slices French bread; 4 Tbsp Garlic-infused olive oil, use up to 5; 125 g Soft goat's cheese (Main); 1 ½ cups Mesclun leaves; 3 Tbsp French dressing, use up to 4

for 2 people

Jan Bilton

Food writer and cookbook author.

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Based on Shaky Bridge Wines & Bistro’s Chevre Chaud.

200 g	Pumpkin, peeled and seeded (Main)
2 Tbsp	Olive oil
1 Tbsp	Honey
8 medium	Kale leaves (Main)
¼ cup	Olive oil

8 slices	French bread
4 Tbsp	Garlic-infused olive oil, use up to 5
125 g	Soft goat's cheese (Main)

1 ½ cups	Mesclun leaves
3 Tbsp	French dressing, use up to 4

Preheat the oven to 190°C.
Thinly slice the pumpkin and place in a roasting pan. Drizzle with the oil and season. Toss to coat. Roast for about 15 minutes, until tender. Stir in the honey and continue cooking for 2-3 minutes. Place aside on paper towels.
Cut the kale into large pieces. Brush with oil. Bake at 190°C until crisp, about 6 minutes. Place aside on paper towels.
Brush the bread with the garlic infused oil. Bake on a tray at 190°C for about 5 minutes or until golden and crisp, turning once. Slice the cheese and place on the croutons. Grill until just melted.
To assemble, place the mesclun salad in two bowls and drizzle with the dressing. Top with the pumpkin, kale and croutons.