Autumn Vegetables with Goat Cheese and Figs

Ingredients

• 1 small Hokkaido pumpkin
• 1 kg small potatoes (triplets)
• 1 Sweet Potato
• 1 onion
• 2 Garlic cloves
• olive oil
• Salt
• Pepper
• 1 sprig rosemary
• 1 bunch chives
• 250 g goat cheese
• Pepper
• 6 fresh figs

Instructions

1. 1.

   Preheat the oven to 180 °C (convection). Peel and halve the pumpkin, removing the seeds. Wash the potatoes and sweet potato. Peel the onion and garlic. Cut all vegetables into strips or cubes and place on a baking tray lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and toss well. Rinse the rosemary, pat dry, pluck the needles and scatter over the vegetables. Bake for about 30 minutes until golden brown and cooked through.

2. 2.

   Meanwhile, rinse the chives, pat dry and cut into fine ribbons. Stir the goat cheese with 1 Tbsp water until smooth. Add the chives and a pinch of pepper. Remove figs from stems, wash and slice into wedges.

3. 3.

   Remove the tray from the oven, dollop spoonfuls of goat cheese over the vegetables, add the fig slices, arrange on a plate and serve immediately.