Roasted Pumpkin & Corn with Couscous Salad
½ large pumpkin, seeds removed chopped into 4 large pieces with skin left on
1 corn cob, husk and silks removed
1 cup cooked chickpeas
a few sprigs of mint, roughly chopped
1 lemon, zest grated
1 cup cooked couscous
1 red onion, finely sliced
2 tsp grain mustard
2 tbsp maple syrup
2 tbsp apple cider vinegar
¼ red cabbage, finely shredded
½ tsp cumin powder
salt and pepper to taste
Preheat the oven to 180°C to 200°C
Place the pumpkin and corn cob onto a tray lined with greaseproof paper and place into the oven. Cook for about 45 minutes or until the pumpkin is soft. Meanwhile, add one cup of cooked couscous to a large bowl add the chickpeas and lemon zest. Add salt and pepper to taste and mix well.
Make the dressing: Add the maple syrup, apple cider vinegar, grain mustard and cumin powder together in a bowl and mix well.
To assemble: Place the couscous salad onto a platter. Add the pieces of roasted pumpkin. Top with the corn kernels that have been cut off the cob. Drizzle the dressing over the pumpkin. Add a few sprigs of mint and serve.
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