🍽️ Warm Vegetable Salad with Roasted Goat Cheese Baguette

Name: Warm Vegetable Salad with Roasted Goat Cheese Baguette
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g small zucchini (2 small zucchini); 300 g cauliflower (0.5 cauliflower); 255 g carrots (3 carrots); 400 g small Hokkaido pumpkin (0.5 small Hokkaido pumpkins); 1 red onion; 1 clove garlic; 250 g chickpeas (canned; drained weight); 125 g baguette (0.5 baguettes); 100 g goat cream cheese; 4 sprigs thyme; 3 tbsp olive oil; 125 ml classic vegetable broth; 1 lemon; salt; pepper; 1 tsp black cumin

335 kcal · 30 min · 4 servings

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Ingredients

250 g small zucchini (2 small zucchini)
300 g cauliflower (0.5 cauliflower)
255 g carrots (3 carrots)
400 g small Hokkaido pumpkin (0.5 small Hokkaido pumpkins)
1 red onion
1 clove garlic
250 g chickpeas (canned; drained weight)
125 g baguette (0.5 baguettes)
100 g goat cream cheese
4 sprigs thyme
3 tbsp olive oil
125 ml classic vegetable broth
1 lemon
salt
pepper
1 tsp black cumin

Instructions

1. Wash the zucchini thoroughly. Cut it in half lengthwise. Slice the halves into rounds about one centimeter thick.
2. Wash the cauliflower. Break it down into small florets.
3. Wash the carrots. Peel them. Slice them into rounds.
4. Open the pumpkin and scoop out the seeds with a spoon. Wash the pumpkin. Cut it, including the skin, into cubes about one centimeter in size.
5. Peel the onion and the garlic. Cut the onion into thin strips. Dice the garlic finely.
6. Rinse the chickpeas in a sieve under running water until the water runs clear. Let them drain well.
7. Slice the baguette into twelve pieces. Spread the goat cheese on the slices. Arrange them on a baking sheet.
8. Wash the thyme. Shake it dry. Pluck the leaves from the stems. Sprinkle them over the goat cheese. Press them down lightly so they stick.
9. Heat one tablespoon of oil in a large pot. Add the onion, garlic, carrots, pumpkin, and cauliflower. Sauté them, turning frequently, for two minutes.
10. Pour in the broth. Cover the pot. Cook the vegetables over medium heat for five minutes.
11. Add the zucchini and chickpeas. Cook everything for another five minutes. Transfer the vegetables to a large bowl.
12. Halve the lemon. Squeeze out the juice. Mix the juice with the remaining oil. Pour the mixture over the vegetables. Season with salt and pepper. Toss everything well. Sprinkle cumin seeds on top.
13. Preheat the oven with the grill function. Place the baking sheet with the baguette under the hot grill. Bake at 250 degrees Celsius for about two minutes until the cheese is brown. Serve the baguette with the warm vegetable salad.

Nutrition per serving

kcal: 335
Protein: 14 g · Fett/Fat: 14 g · Carbs: 41 g