Do you have a recipe that you do time and time again that is a sure winner and you’re forever asked by friends for the recipe? This salad is one of them for me. I made it for lunch this week and thought it a good time to share with you.
It’s super easy, delicious and great as a meal alone and transports really well so perfect to take along to a picnic.
I hope that you enjoy it as much as we do!
Roast Pumpkin Cous Cous Salad
500g (1 lb) pumpkin (cut approx. 2 x 2 cm)
Virgin Olive Oil
125 g green beans, trimmed
1/3 cup mint leaves (small or torn)
1 cup cous cous
½ cup Greek yoghurt
2 teaspoons ground cumin
2 tablespoons chopped mint
1 tablespoon honey
Toss pumpkin with olive oil and sea salt in a baking dish. Bake in preheated 200°C (400°F) oven for 30 minutes or longer until pumpkin is soft and a little sticky. Leave to cool slightly.
Blanch beans in boiling water, drain and rinse in cold water so that they don’t cook further.
Make cous cous according to packet instructions then transfer to a large salad bowl, toss in pumpkin, beans and mint leaves.
For the dressing, combine yoghurt, cumin, mint, honey in a small serving bowl to later drizzle over salad on plates. Voila – enjoy!
NB: I find butternut pumpkin the best for this recipe
See you Friday everyone.