Roasted Pumpkin with Blue Cheese & chilli


  • 1 small pumpkin cut into wedges (seeds removed)
  • 1 small pumpkin cut into wedges (seeds removed)
  • Sprig of thyme
  • Mixed leaves
  • 200gm blue cheese
  • 100gm pinenuts
  • 1 red chilli finely chopped, seeds removed
  • 2 tbls olive oil
  • 1tbls balsamic vinegar


  1. Pre-heat oven to 180.

  2. Place the pumpkin wedges on a tray, drizzle with oil and season well with salt and pepper and tear up the thyme on top.

  3. Mix everything together and roast for 20-25 mins.

  4. Put the pine nuts onto a tray and roast for the last five mins.

  5. Remove from the oven and take out the pumpkin reserving any juices.

  6. Arrange the leaves on a large platter, top with the pumpkin.
  7. Put the oil, vinegar, chilli and any juices from the pan into a jug season and mix well.

  8. Tear the cheese onto the platter and scatter over the pinenuts.

  9. Drizzle with the dressing.

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