Goat cheese salad with roasted pumpkin

It is morning and I am a little bit late, with quite a busy schedule for the next days. But breakfast is for me one of the most important meal of the day, and the only one when I can quietly enjoy every bit while checking e-mails, updating social media statuses or simply thinking about the rest of the day.

The usual breakfast menu should include coffee, some sandwiches and eventually some fruits or something sweet. Today, I have something else in mind, and I took the risk of a rush before my first assignment for preparing one of the recipes I had in my mind for at least 2 months.This time, I am ready with all the ingredients, and even something more.

I saw a variant of this salad to a 'green restaurant' around, and was dreaming since about preparing my own. 

The original variant included:
lettuce - I used instead lambs lettuce made in France, my latest addiction, because it is more delicate and have a better taste than the classical variant - 200 gr.

roasted pumpkin - this takes the longest part of the preparation - around 20 minutes. I roasted it first - 15 minutes maximum heat - on the heating machine, on a pan with olive oil, and kept it in the oven for another 5 minutes, at 250C. I used half of a relatively small Hokkaido sort

goat cheese, sliced - on taste

I added:

za'atar - 1 tablespoon

1/2 avocado, finely sliced

roasted almonds, mildly roasted in the pan for 5 minutes at maximum heat

6 medium sized tomatoes, sliced in quarters

pomegranate seeds, on taste

It serves around 3 big portions. 

You can add a slice of black bread toast too. 

It can be a side dish for lunch and supper too. The goat cheese is hard enough for me for leaving space for something else, so preferred to have it simple.  

Bon Appétit!