Light And Refreshing
Roast Pumpkin, Chickpea and Arugula Salad
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Ingredients
for
4
Preparation steps
1.
Preheat the oven to 400° F / 220° C
2.
Place the pumpkin and red onion in a roasting pan and season with salt and pepper.
3.
Sprinkle with the olive oil and springs of thyme. Roast for 15-20 minutes, until tender.
4.
Meanwhile place the couscous in a large bowl and cover with cold water.
5.
Leave to soak up the water for 10 minutes then fluff it up with a fork. Add the pecans, chickpeas and Harissa Paste
6.
Mix well until all coated and combined
7.
Remove pumpkin from oven and leave to cool for a few minutes before adding to the couscous mixture.
8.
Once cool; gently add to couscous and mix gently.
9.
Divide the arugula leaves between 4 plates or bowls.
10.
Spoon the pumpkin couscous mixture over the top.
11.
Whisk together the remaining tablespoon of olive oil and lemon juice and drizzle over each plate.
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