Roasted Pumpkin and Couscous Salad

Ingredients

• 1/2 butternut pumpkin, sliced about 2cm thick
• 1 tablespoon olive oil
• 1 teaspoon Italian seasonings
• 1/2 cup couscous
• 2 cups loosely packed lettuce
• 1 cup baby spinach
• 1 tablespoon pumpkin seeds
• 1 tablespoon ground peanuts
• For the Tahini Dressing:
• 1 tablespoon raw tahini paste
• 2 tablespoons warm water
• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon coconut milk
• 1 tablespoon maple syrup
• pinch of salt
• 1/2 teaspoon black pepper

Method

1. Preheat oven to 180°C and line a baking tray with parchment paper. In a bowl toss pumpkin slices with oil and seasonings until evenly coated and arrange on the prepared baking tray. Bake for 25-30 minutes or until golden brown and tender.
2. Cook couscous according to the package directions. Make the dressing. Place all ingredients in a blender and process until smooth and creamy. Add more water if needed.
3. Serve roasted pumpkin with couscous, lettuce, spinach, pumpkin seeds and ground peanuts, drizzled over with tahini dressing. Enjoy.