Autumn Salad
The natural caramel notes from the sautéed dates beautifully enhance the roasted sweetness of the pumpkin - a perfect balance of warmth, texture, and freshness.
INGREDIENTS
300g raw pumpkin, sliced with skin on
1 1/2 tsp cinnamon
1 1/2 tsp ground cumin
1/4 tsp salt
1/2 tsp chilli flakes
Spray olive oil
100g dry Israeli couscous
250ml chicken stock
1 lemon, halved
4 dried dates, sliced longways
1/2 long red chilli, finely sliced
15g flaked almonds
20g butter
Handful of each fresh mint and coriander
Salt and pepper, to taste
METHOD
Preheat your oven to 200°C.
Place the sliced pumpkin (skin on) on a lined baking tray. Lightly spray with olive oil, then rub with 1 teaspoon each of cinnamon and ground cumin, along with the chilli flakes and salt. Roast for 30 minutes, or until golden and tender.
Meanwhile, bring the chicken stock to a gentle simmer in a saucepan. Add the Israeli couscous and cook for 7–8 minutes, or until just tender and the liquid is mostly absorbed. Set aside and keep warm.
Heat a dry pan over medium heat and toast the flaked almonds until golden and fragrant. Push to one side of the pan or remove temporarily.
In the same pan, melt the butter. Add the sliced dates, chopped red chilli, and the remaining ½ teaspoon each of cinnamon and cumin. Sauté for 1–2 minutes, until aromatic. Return the almonds to the pan if removed.
In a separate pan (or using the same one, wiped clean), sear the lemon halves cut-side down until charred. Set aside to cool slightly.
To assemble, stir the spiced butter mixture through the cooked couscous. Squeeze over the charred lemon juice, then season with salt and pepper to taste.
Plate the couscous, top with roasted pumpkin, and finish with a generous handful of fresh mint and coriander.
Serve with 100g of prawns or white fish to reach 30g of protein!
Serves 2
Nutritional Information: per serve (salad only)
Calories: 439kcal
Protein: 12g
Fat: 17g
Carbohydrate: 41g
If you liked this recipe, be sure to check out our recipe book (Protein Know How) HERE