Ingredient

• 1 bunch baby beetroot, ends trimmed
• 600g Kent pumpkin, cut into thin wedges
• 2 tbsp extra virgin olive oil
• 1 red onion, cut into wedges
• 2 tbsp red wine vinegar
• 1 tbsp finely chopped thyme
• 1 tsp caster sugar
• 1 tsp wholegrain mustard
• 120g pkt Coles Australian Baby Rocket
• 2 tbsp pepitas (pumpkin seeds), toasted
• 100g goat’s cheese, crumbled

Direction

1. Preheat oven to 180°C. Wrap each beetroot in foil. Place on a baking tray. Bake for 30 mins or until tender. Set aside to cool slightly. Wearing gloves, peel beetroot. Halve or cut into wedges.Q
2. Meanwhile, heat a barbecue grill or chargrill on medium. Brush the pumpkin with a little of the oil. Season. Cook on the grill for 2-3 mins each side or until tender. Transfer to a plate. Cook onion on grill for 2 mins each side or until tender. Transfer to the plate.
3. Place vinegar, thyme, sugar, mustard and remaining oil in a screw-top jar. Shake until well combined. Season.
4. Arrange the beetroot, pumpkin, onion and rocket on a serving platter. Drizzle with dressing. Sprinkle with pepitas and goat’s cheese.