This week we are introducing a salad bar to the shop, complimenting the juices and smoothies and balancing out the decadent pastry treats. The weather had been glorious, it felt like spring was on it’s way but as usual for this time of year, mother nature was just teasing us. We had even planned a girls surf day, the sea had been calm and the skies blue but that is on the back burner as the sea raged in all it’s West Coast glory this morning. Back on with the woolies as the rain and blustery wind rattled the house. The intended spring salads turned into hearty winter salads, something to satisfy and comfort with a spicy kick. I will also have a Smokey Mexican Slaw and Italian inspired Roasted Cauliflower & Rocket Salad. I’ll try and blog those to for you if I get a chance! Have a great week everyone and I hope the weather is being good to you where ever you are. xx
1 large butternut pumpkin or 1 small crown pumpkin
400g tinned chickpeas
1tsp cinnamon powder
1 tsp turmeric powder
2 tsp cumin seeds
3Tbsp olive oil
1-2 tsp Harrisa Paste (depending on how hot yours is). I have a recipe here if you want to make some
2 Tbsp Water
Juice & zest of 1 lemon
large handful of parsley & coriander
salt & pepper to season
Cook the couscous as per packet instructions then rinse and cool.
Pre-heat oven to 180C
Skin & de-seed the pumpkin and dice into one inch squares. Place pumpkin in a roasting pan/tray.
Mix together the cinnamon, cumin, turmeric & olive oil and pour over the pumpkin. Rub the oil and spice mix through the pumpkin so it is coated.
Roast the pumpkin for 15 minutes or until tender but still has a bite to it. Allow pumpkin to cool before mixing it with other ingredients.
Drain the chickpeas.
Mix the harissa with the 2 Tbsp water
In a large bowl combine the chickpeas, roasted pumpkin and cooked couscous. Add the harissa , lemon juice & zest, coriander, parsley. Season to taste with salt & pepper.
Goes well with roasted chicken, lamb chops or grilled fish or just served on it’s own.