Description
This Roast Pumpkin Salad is perfect for Christmas lunch or dinner. It has all the flavours of Christmas; roast pumpkin, cranberries and goat’s cheese, along with one of my favourites; pearl couscous and chickpeas.
Ingredients
- 1 medium pumpkin, cut into bite size pieces
- 1 onion, sliced thinly
- 5 tablespoons olive oil
- 1 cup dried cranberries
- 1 cup pearl couscous
- 3 cups water
- 2 tablespoons apple cider vinegar
- 1 orange, zested
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon nutmeg
- 1 can chickpeas, drained and rinsed
- 120g / about 1 cup goat’s cheese, crumbled
- 1 cup fresh parsley
Instructions
Use 2 tablespoons of the oil to drizzle over the pumpkin and onion, season with salt and roast in a really hot oven until starting to crisp. Set aside to cool.
Place cranberries in a small bowl and cover with boiling water, leave to plump, then drain.
In a large saucepan, heat 1 tablespoon of the olive oil over medium heat, add the couscous and cook, stirring, until light golden brown, about 3 minutes. Add the water and a big pinch of salt and bring to the boil. Reduce heat to medium-low and simmer uncovered until tender, about 10 minutes. Strain and set aside.
To make the dressing, whisk together the vinegar, 2 tablespoons oil, orange zest, cinnamon, cumin, coriander, nutmeg and a pinch of salt.
Combine all ingredients in a bowl and gently toss to coat. Garnish with freshly chopped parsley and serve.
Notes
This will last up to 5 day sin an airtight container in the fridge.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: CHRISTMAS