Spiced Pumpkin and Goats Cheese with Sunflower Seeds
Roasted pumpkin and any cheese is a match made in heaven. I prefer mixing it with stronger-flavoured cheeses like goats’ cheese, blue cheese or hard cheeses lik
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 tbsp ground cumin
- 2 lemons juiced
- 1 tbsp dijon mustard
- 1 tbsp ground coriander
- 1 tsp ground nutmeg
- 1 tbsp coconut oil for frying
- 150 ml extra virgin olive oil
- 600 g pumpkin cubes
- 60 g rocket washed
- 200 g creamy goat's cheese broken into small chunks
- 0.25 cup sunflower seeds
- Carbohydrate 3.68927327104994 g
- Cholesterol 0 mg
- Fat 39.0664115394782 g
- Fiber 1.43842503000194 g
- Protein 2.7792021162862 g
- Saturated Fat 5.23408894237561 g
- Serving Size 1 1 serving (264g)
- Sodium 51.7551154763363 mg
- Sugar 2.250848241048 g
- Trans Fat 1.51812353858446 g
- Calories 366 calories
1. Make the dressing. Combine the lemon juice and mustard in a mixing bowl and, while whisking continuously, pour in the olive oil until a dressing is formed. Season to taste 1. Preheat the oven to 180°C 2. Toss the pumpkin in melted coconut oil, cumin, coriander, nutmeg, salt and pepper, place on a tray and roast in the oven for about 45 minutes until nicely coloured on the edges 3. Lay the rocket out on a platter and top with the pieces of pumpkin (once they’ve cooled) Now add the chunks of goats’ cheese, the sunflower seeds and finally, a liberal splash of dressing.
