RECIPE BY:
Michael Weldon
SERVING SIZE:
2 – 4 people
INGREDIENTS:
- 500g pumpkin, diced
- 1tbs cumin seeds
- 1tbs honey
- 200g Coles Ricotta
- 1 bag of Baby Spinach
- 1pkt Ainsley Harriott Moroccan Medley Cous Cous
- 1 bunch parsley
- 75g roasted almonds, chopped
- 50g Cobram Estate Classic EVOO, plus extra
- 1 lemon
- 25g seeded mustard
- 160mL hot water
- Sea salt
METHOD:
- In oven, roast pumpkin with a drizzle of olive oil and cumin seeds.
- In a large mixing bowl, combine cous cous, 2 tablespoons of olive oil, and hot water. Put spinach on top without stirring and allow to wilt over hot water. Set aside.
- In a separate bowl, make the dressing: combine seeded mustard, lemon juice to taste and honey. Take a whisk and pour in olive oil while whisking.
- Once cous cous has soaked up all the water, mix the cous cous and spinach together. Add in pumpkin, almonds and ricotta. Stir well to combine.
- Mix through dressing, to taste, and serve on a large platter.
Our friends at Wine Selectors recommend pairing this dish with a Chardonay or Sauvignon Blanc Semillon.
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