Ingredients
1/4 large pumpkin (1cm cubes)
Olive oil
1 tea cinnamon, ground
1 tea cumin
1 tea coriander, ground
1/2 tea dried ginger
1x 400g can 4 bean mix, drained & rinsed
4 spring onions, finely sliced
150g feta crumbled
1 punnet cherry tomatoes, quartered
1 cup cous-cous cooked with 300ml boiling water and 1 tea chicken stock power
1/4 cup toasted nuts/seeds (Sesame/Sunflower Seeds/Pine Nuts/etc)
Method
Preheat oven to 180C. Mix the cinnamon, cumin, coriander and ginger and coat cubes pumpkin in olive oil and spices. Roast pumpkin for 45 minutes.
In a large bowl, mix beans, spring onions, feta, cherry tomatoes and cons-cous.
When the pumpkin is cooked, mix everything together and serve in a salad bowl with the toasted nuts and seeds sprinkled over the top
Notes
Stores well in a sealed container in the fridge for a few days
For a simple lunch, add a boiled egg for some extra protein
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