Roasted squash and apple salad with goats' cheese

INGREDIENTS

140 g

Baby-leaf lamb's lettuce

Chillies, red

Eating apples

Garlic clove

1 tbsp

Olive oil flavoured with white truffle, extra-virgin

Red onions, medium

1 tsp

Brown sugar

4 tbsp

Olive oil

1 tbsp

Pumpkin seed oil, roasted

1 tsp

Red wine vinegar

2 tbsp

Pumpkin seeds

125 g

Goats' cheese, soft

the bottom ½ of a butternut squash, peeled and deseeded