Pumpkin and goat's cheese salad

Instructions

1. Preheat oven to 200°C. Arrange pumpkin on a large baking tray in a single layer. Lightly spray with oil and season with salt and pepper. Bake for 25 minutes. Toss well and bake for a further 20 minutes or until cubes are dark golden and soft.
2. Meanwhile, toast seeds in a small dry frying pan over medium heat for 1-2 minutes or until they start to turn golden (take care they don’t burn). Set aside.
3. Toss pumpkin through rocket in a serving dish. Crumble over cheese. Whisk oil and vinegar in a small bowl and season with salt and pepper. Drizzle dressing over salad and sprinkle over seeds to serve.