Preheat the oven to 200 °C (conventional oven)/ 180°C fan-forced (400° Fahrenheit/Gas 6). Line a baking tray with non-stick baking paper.
Place the pumpkin in a baking dish and drizzle over half of the olive oil. Add the garlic, mixed herbs and salt and pepper to taste, then toss to coat evenly. Cook for 30 minutes or until tender and golden. Cool slightly before assembling the salad.
Meanwhile lightly toast the pine nuts in a shallow frying pan, then remove from the heat.
Once the pumpkin is cool, toss the pumpkin together with the remaining oil, goat’s cheese, pine nuts and rocket leaves. It is ready to serve – buon appetito.
800g butternut or jab pumpkin (squash), peeled and cut into 2cm cubes|2 garlic cloves, halved horizontally|4 tablespoons (80ml) extra virgin olive oil|1 teaspoon mixed herbs|50g pine nuts|120g goat’s cheese, crumbled|150g rocket leaves, washed and dried in a salad spinner or tea towel|Sea salt, freshly ground black pepper