Warm beetroot, chilli pumpkin & pearl couscous salad

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An explosion of colour, texture and flavour! This salad steals the show and can easily be the star attraction and not just a side dish. It’s filling, easy to make and you can add almost any fresh vegetables you like. We used the first of our spring heirloom beetroots and rocket from the garden and locally sourced tomatoes, pumpkin and goats cheese. Roasting the black garlic with the tomatoes enhances the flavour even more while adding a more crispy texture. Definitely a favourite in our house!

Prep Time: 20 mins

Cook Time: 40 mins

Servings: 4

Ingredients

  • 1.2kg kent pumpkin, seeded, unpeeled, cut into 8 wedges

  • 2 small red onions, peeled, quartered

  • 3 ½ tablespoons extra virgin olive oil

  • 1/4 teaspoon Chilli Flakes

  • 1 bunch beetroot, trimmed, peeled, quartered

  • 250g packet pearl couscous

  • 2 cups water, boiling

  • 250g cherry tomato medley (include a variety of colours)

  • 6-8 cloves of Flinders Black Garlic (whole or chopped)

  • 100g goats cheese, crumbled

  • 200g fresh rocket

  • 2 tablespoons pine nuts, toasted

Warm Honey Mustard Dressing

  • 2 tablespoons extra virgin olive oil

  • 1 teaspoon wholegrain mustard

  • 2 tablespoons red wine vinegar

  • 1 tablespoon honey

Instructions

  • Preheat oven to 220C/200C fan-forced. Line 2 large baking trays and 1 small tray with baking paper.

  • Place pumpkin on 1 tray. Add onion quarters to the tray. Drizzle with 1 tablespoon of oil. Season with salt and pepper. Sprinkle pumpkin with chilli flakes. Place beetroot on a separate tray. Drizzle with 1 tablespoon of oil. Season with salt and pepper.

  • Roast for 30 minutes or until pumpkin is golden and beetroot is tender.

  • Place tomatoes in a separate oven tray and drizzle with ½ tablespoon of oil. Spread black garlic through the tomatoes and roast until blistered (8-10 minutes).

  • Meanwhile, add 1 tablespoon of oil to a medium saucepan on medium-high heat. Add the pearl couscous and stir until golden. Add 2 cups of boiling water, reduce heat to low and simmer for 8 minutes or until tender and liquid has absorbed. Remove lid. Stand for 2 minutes.

  • Make Warm Honey Mustard Dressing; Place oil, mustard, vinegar and honey in a small saucepan over medium heat. Cook, stirring occasionally, for 2 to 3 minutes or until heated through.

  • Combine couscous, rocket and half the dressing in a large bowl. Season with salt and pepper. Toss well to combine.

  • Serve couscous topped with beetroot, pumpkin wedges, onion and tomatoes and black garlic. Drizzle with remaining dressing and sprinkle with goats cheese and toasted pine nuts.