Salad with roasted pumpkin, goat cheese and arugula

One by one for every festive table, this salad wins the impressions

with its wonderful color and its excellent taste.

Ingredients

2 kg raw, yellow pumpkin

2 teaspoons olive oil soup

1 bunch of rocket, cut in 2

200gr. goat cheese, in thin slices

fresh mint leaves

For the sauce

juice of 1-2 lemons

3/4 cup olive oil

zest of 1 lemon

1 full teaspoon. sweet mustard

1 clove garlic

Salt & Pepper

Instructions

Preheat the oven to 392F. Cut the pumpkin in half or slices like a watermelon, put it in a pan, grease it with olive oil, salt it and bake it in the oven for 30-40 minutes, until soft.

Take the pumpkin out of the oven, peel it and cut it into large bites.

Beat the sauce ingredients in the multi. Put the pumpkin in a bowl and pour over half of the sauce. Mix well with your hands.

On a shallow plate, spread the pumpkin and on top add the arugula and mint (be careful, you do not want the arugula to prevail) and finish with the goat cheese slices. Pour over the rest of the sauce and serve.

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