• Preheat oven to 220°C/200°C fan-forced.
• Finely chop garlic. 
• In a small bowl, combine garlic, Mediterranean seasoning and a generous 
drizzle of olive oil.
• Cut pumpkin into wedges. Place pumpkin on a lined oven tray. Drizzle with 
herby garlic oil, season with salt and toss to coat.
• Spread out evenly, then roast until tender, 20-25 minutes.  

• Meanwhile, using a vegetable peeler, slice courgette into ribbons, stopping 
when you reach the seeds in the centre. 
• Roughly shred green butter lettuce.
• Pick coriander leaves.
• Heat a large frying pan over medium-high heat. Toast flaked almonds, 
tossing, until golden, 2-3 minutes. Transfer to a small bowl. 

• Return the frying pan to high heat with a drizzle of olive oil.
• Cook courgette, turning, until tender, 2-3 minutes. Season to taste with salt 
and pepper and set aside.
• In a medium bowl, combine lettuce and balsamic & olive oil dressing. 
Season to taste. 

• Divide salad between plates.
• Top with roast pumpkin and courgette ribbons.
• Crumble over goat cheese (see ingredients).
• Sprinkle with coriander and toasted almonds to serve. Enjoy!