• Preheat oven to 240°C/220°C fan-forced. • Cut pumpkin into thin wedges. • Slice zucchini into half-moons. • Cut beetroot into 1cm chunks. TIP: Peel the pumpkin if you prefer! 

• Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and toss to coat. • Place beetroot and zucchini on a second lined oven tray. Drizzle with olive oil, season with salt and pepper and toss to coat. Roast pumpkin and veggies until tender, 25-30 minutes. Allow veggies to cool slightly. 

• Cut or tear bake-at-home ciabatta into bite-sized chunks.• In a medium bowl, combine ciabatta chunks, savoury seasoning and a good drizzle of olive oil.
• In the last 7 minutes of cook time, place ciabatta on the roast veggie tray. Bake until golden, 5-7 minutes.
• Meanwhile, in a small bowl, combine marinated goat cheese and Greek-style yoghurt and stir to combine. Season to taste. 

• When veggies and croutons have cooled slightly, add mixed salad leaves and balsamic vinaigrette dressing to the beetroot and zucchini tray. Toss to coat. • Divide salad between bowls, then top with garlicky pumpkin.
• Spoon over goat cheese yoghurt. Sprinkle with flaked almonds to serve. Enjoy!