Preparation time: 20 minutes
Cooking time: 25-30 minutes
>400g raw beetroot, peeled and diced
>625g pumpkin/butternut squash, peeled, deseeded and cut into slightly larger dice
>2 Tsp fennel seeds
>2 small *goats’ cheeses, 100g each
>Chopped rosemary to garnish
>1 Red onion, cut into wedges
>2 Tbsp olive oil
>Salt and black pepper to taste
(OPTIONAL: Substitute the *goats milk cheese for mozzarella or halloumi cheese, if desired)
1.Preheat the oven to 200 degree.
2.Put the beetroot, pumpkin/butternut and onion into a roasting
tin, drizzle with oil and sprinkle with the fennel seeds, salt and pepper.
3.Roast the vegetables in the oven for 20-25 minutes, turning once, until well browned and tender.
4.Cut the goats’ cheeses in half and nestle each half among the roasted vegetables.
5.Sprinkle them with a little salt and pepper and drizzle with some of the pan juices.
6.Return the dish to the oven for about 5 minutes or more, until the cheese is just beginning to melt.
Sprinkle with rosemary and serve immediately.