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.

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