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

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

• Cut or tear sliced sourdough into bite-sized chunks.
• In a medium bowl, combine sourdough chunks, savoury seasoning and a good 
drizzle of olive oil.
• In the last 7 minutes of cook time, place sourdough on the tray with the veggies. 
Bake until golden, 5-7 minutes.

• When veggies and croutons have cooled slightly, add mixed salad leaves and 
balsamic vinaigrette dressing to the tomato and zucchini tray. Season to taste 
and toss to coat.
• Divide roast veggie salad between bowls, then top with garlicky pumpkin.
• Dollop over Greek-style yoghurt. 
• Crumble over marinated goat cheese and walnuts to serve. Enjoy!