Autumn CousCous Salad - San Remo

Ingredients

• 400g butternut pumpkin, diced
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1 tbsp grated ginger
• pinch of salt and pepper
• ½ tsp chili flakes
• 1 cup walnuts
• 2 tsp olive oil
• 1 tsp honey or maple syrup
• ½ tsp turmeric powder
• ½ cup Wholemeal CousCous
• 2/3 cup boiling water
• 1-2 cups kale finely shredded
• 1 tsp olive oil
• 1 tsp apple cider vinegar
• 4-6 medjool dates pitted and diced
• ¼ of a red onion, finely sliced
• 30g-50g goats cheese
• 1 garlic clove, crushed
• juice of half a lemon
• salt and pepper to taste