Roasted Pumpkin & Corn with Couscous Salad

(serves 4)

Ingredients:

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

Method:

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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