Roasted Pumpkin & Broccoli Salad with Pearl Cous Cous and Haloumi
As a paediatric dietitian (and a mum), I’m a big fan of a nourishing salad for lunch. It’s one of the easiest ways to boost your veggie intake—and trust me, you don’t want to leave all five...
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Cooking tools:
- Stove
- Oven
- Chef's knife
- Cutting board
- Mixing bowl
- Baking sheet
- Parchment paper
- Saucepan
- Skillet
- Fork
- Measuring cup
- Measuring spoon
- Airtight container
Ingredients
- ~1kg Jap or Kent pumpkin, diced into 2cm cubes
- 1 head of broccoli, cut into florets
- 1 red onion, thickly sliced
- 2 cups baby spinach
- 2 tsp ground cumin
- 2 tsp smoked paprika
- Salt
- pepper
- 2 tbsp olive oil
- 120g haloumi, diced
- 250g pearl couscous
- 500ml chicken stock
- 2 tbsp slivered almonds
- Extra virgin olive oil, to finish
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