Pasta salad with beetroot and soft goat's cheese

STEP BY STEP

Let's make something delicious.

1. 01

   Preheat the oven to 180°C fan. Peel and quarter the beetroot, then place on a baking tray lined with baking paper. Drizzle with 2 tbsp olive oil, sprinkle with 1/2 tsp salt and briefly toss with your hands. Roast for 30-40 minutes until the beetroot is tender and well browned.

2. 02

   Quarter the courgette, remove the seeds and cut into 3 cm pieces. Toss with 2 tbsp olive oil and 1/2 tsp salt. After 20 minutes, add to the beetroot in the oven and roast alongside it.

3. 03

   Toast the pumpkin seeds in a dry frying pan for a few minutes, taking care not to let them get too dark.

4. 04

   Cook the pasta according to the packet instructions until al dente. Drain and transfer to a large bowl. Crumble over the soft goat's cheese and mix well with 2-3 tbsp of the vinaigrette.

5. 05

   Cut the pepper into small pieces and add to the pasta.

6. 06

   Halve the avocado, remove the stone and cut the flesh into strips. Remove the beetroot from the oven and add to the pasta in the bowl.

7. 07

   Add the baby spinach, drizzle with a few tbsp of vinaigrette and mix well.

8. 08

   Arrange the salad on plates and sprinkle with the pumpkin seeds.

9. 09

   For the vinaigrette, place all its ingredients in a tall container and blend until smooth with a hand blender. Season to taste with salt and pepper.