Pearl Couscous & Roasted Pumpkin Salad With A Creamy Pesto Dressing
Pearl Couscous & Roasted Pumkin Salad With A Creamy Pesto Dressing
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- 500 g pumpkin cut into small cubes
- extra virgin olive oil for drizzling
- sea salt & cracked black pepper
- 1.5 cups pearl couscous
- 2 cups rocket leaves roughly chopped
- 0.75 cup sun-dried tomatoes roughly chopped
- 60-80 g feta cheese or goat's cheese, crumbled
- 0.5 cup slivered almonds toasted
- 2 tbsp pesto store bought or homemade
- 1 tbsp greek yoghurt
- 1 tbsp extra virgin olive oil
Instructions
- Preheat the oven to 200°C conventional (180°C fan-forced). Place the pumpkin on a baking tray. Drizzle with some olive oil, season well and toss to coat. Roast for 25–30 minutes or until tender and slightly caramelised.500 g pumpkin, extra virgin olive oil
- While the pumpkin is roasting, cook the pearl couscous according to packet instructions. Drain, run under cold water and set aside.1.5 cups pearl couscous
- For the dressing: In a small bowl, combine all the ingredients. It will be quite thick, so add a tablespoon of water at a time until you reach a thinner consistency (like that of cream).1 tbsp greek yoghurt, extra virgin olive oil
- In a large bowl, place the pearl couscous, roasted pumpkin, rocket, sun-dried tomatoes, feta and almonds. Pour over half the dressing and toss gently to coat everything evenly. Add the remaining dressing if you think you need it. Season well.1.5 cups pearl couscous, 500 g pumpkin, 2 cups rocket leaves, 0.75 cup sun-dried tomatoes, 60-80 g feta cheese, 0.5 cup slivered almonds
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