Roast Pumpkin & Beetroot Salad Topped With Pumpkin Seeds

Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 4 Dietary preferences: Vegetarian, Vegan option, Dairy-free option

Ingredients:

1kg kent pumpkin, unpeeled, seeded, cut into  8 wedges

2 tbsp olive oil

¼ tsp dried chilli flakes

sea salt and ground black pepper, to taste

1 small bunch of beetroot, trimmed, peeled and quartered

100g pearl couscous

½ small bunch of silverbeet, stems removed, leaves roughly chopped

2 spring onions, chopped

1 avocado, chopped

100g soft goat’s cheese, crumbled (optional)

Roasted pumpkin seeds

60g pumpkin seeds

2 tsp olive oil

¼ tsp smoked paprika

pinch of ground cumin

¼ tsp dried rosemary

sea salt and ground black pepper, to taste

Dressing

1 tsp Dijon mustard

½ lemon, juiced

1 tbsp maple syrup

1 tsp fresh thyme leaves, finely chopped

2 tbsp olive oil Method:

1. Preheat the oven to 200°C (390°F) and line two baking trays with baking paper.

2. Place the pumpkin in a large bowl and drizzle with half of the oil. Sprinkle over the chilli flakes and season with salt and pepper, if desired. Toss gently to coat and transfer to one of the lined trays. 

3. Place the beetroot in the large bowl and drizzle with the remaining oil. Season with salt and pepper, if desired, and toss gently to coat. Transfer to the tray with the pumpkin.

4. Roast the pumpkin and beetroot for 15-20 minutes or until the pumpkin is golden and the beetroot is tender. Turn the pumpkin and beetroot with tongs halfway through the cooking time. Remove from the oven and set aside.

5. To roast the pumpkin seeds, place the pumpkin seeds on a bowl. Add the oil, paprika, cumin, rosemary, salt and pepper and toss gently to combine, ensuring that all the pumpkin seeds are coated. Transfer to the second lined tray and roast in the oven for 8-10 minutes or until lightly golden and crispy, stirring occasionally.

6. Fill a saucepan with water and bring to the boil. Stir in the pearl couscous and simmer over medium heat for 10-12 minutes until al dente. Add the silverbeet in the last minute of cooking time and cook until wilted. Drain well and set aside.

7. To make the dressing, whisk the mustard, lemon juice, maple syrup, thyme and olive oil together in a small bowl.

8. Place the roasted pumpkin and beetroot, pearl couscous, silverbeet, spring onions and avocado in a mixing bowl. Drizzle over the dressing, season with salt and pepper, if desired, and toss gently to combine.

9. To serve, place the beetroot and pumpkin salad on a serving plate or bowl and top with the crumbled goat’s cheese and roasted pumpkin seeds. Enjoy!