Pumpkin & Goat's Cheese Bake

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9 Ingredients

Number of servings

4

400grams raw beetroot, peeled and diced
625grams pumpkin, peeled, deseeded and cut into slightly larger dice
1 red onion, cut into wedges
2tablespoons olive oil
2teaspoons fennel seeds
2 small goat's cheeses, 100 g each
1 pinch salt
1 sprig rosemary, chopped (to garnish)
1 pinch pepper

Nutrition per serving

21% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 3

Put the beetroot, pumpkin and onion into a roasting tin, drizzle with the oil and sprinkle with the fennel seeds and salt and pepper. Roast the vegetables in a preheated oven, 200°C for 20-25 minutes, turning once, until well browned and tender.

Step 2 of 3

Cut the goat's cheeses in half and nestle each half among the roasted vegetables. Sprinkle the cheeses with a little salt and pepper and drizzle with some of the pan juices.

Step 3 of 3

Return the dish to the oven for about 5 minutes, until the cheese is just beginning to melt. Sprinkle with rosemary and serve immediately.