Salad with roasted pumpkin and goat cheese

Preheat the oven to 200ºC.

Cut the pumpkin open, remove the seeds and threads and cut the flesh into thin parts.

Mix 3 tablespoons of olive oil with the cinnamon and the cumin. Place the pumpkin parts on the baking tray, drizzle with this herb oil and sprinkle with salt and pepper. Roast the pumpkin in the oven for about 30 minutes until tender and golden brown.

In the meantime, beat a dressing of the rest of the olive oil, the balsamic vinegar and honey. Season with salt and pepper. Remove the pumpkin from the oven and let it cool down.

Divide the arugula over a bowl. Put the onion and pumpkin on top, crumble the goat's cheese and sprinkle with the pumpkin seeds. Drizzle the salad before serving with the dressing.