Leagram Goat's Cheese Salad
Ingredients
- 3 medium sweet potatoes cut into little finger wedges
- 2 medium red onions cut in half through the centre, peel and cut into even wedges. Leave the root on keeping the onion intact
- 100 g rocket or baby spinach whichever is your preference - I only had 50g in but we made do
- small handful shredded flat leaf parsley
- 50 g Leagram soft organic goat cheese
- 25 g toasted pumpkin seeds
- 1 lemon zest and juice
- extra virgin olive oil
- fine sea salt
- fresh milled black pepper
Instructions
- Preheat oven 190c/gas 6
- Add sweet potatoes to flat baking tray, dress liberally with olive oil and season with salt only. Roast for 7-10 minutes until gaining nice colour and beginning to soften. Keep an eye on them and lower the oven temperature if necessary.
- Add the red onions with a little extra olive oil and fine sea salt roast for a further 5-8 minutes until coloured nicely and naturally caramelised from their own sugars. Turn off the oven and leave the door slightly open to keep warm and not to overcook.
To Plate
- Remove the vegetables from the oven, add the flat leaf parsley and the lemon zest only, mix thoroughly and check seasoning.
- Put the salad leaves in a small mixing bowl, add the juice of 1/2 lemon, a splash of olive oil, a pinch of salt and a couple of twists of the pepper mill, Gently toss with finger tips.
- Place the salad leaves on the plate/board spreading evenly, then spoon the vegetables all around in a rustic manner, crumble the goat cheese all over the vegetables and scatter the pumpkin seeds evenly.
- Finish with a couple of twists of the pepper mill and a drizzle of olive oil. Serve and enjoy!