Moroccan Spiced Carrot, Pumpkin & Chickpea Salad

SERVES 4 PREPARATION 25 MINUTES COOKING 30 MINUTES

600g pumpkin, seeded, cut

into wedges 1 bunch baby carrots,

trimmed, halved lengthways 1 red onion, cut into thin

wedges 1 zucchini, cut into chunks 400g can chickpeas, rinsed,

drained 2 tablespoons extra virgin

olive oil 2 tablespoons Moroccan

seasoning 1 cup couscous

1 / cup currants 3 120g bag baby spinach leaves 100g soft feta, crumbled ½ cup pomegranate seeds 2 tablespoons dukkah mint leaves to serve DRESSING ¼ cup extra virgin

olive oil ¼ cup lemon

juice

2 teaspoons lemon zest,

finely grated 1 garlic clove, crushed

1. Preheat oven to very hot, 220°C. Line two oven trays with baking paper.

2. Divide pumpkin, carrots, onion, zucchini and chickpeas between oven trays. Sprinkle with oil and seasoning. Toss well. Roast for 25-30 minutes, turning halfway through cooking.

3. DRESSING In a jug, whisk all the ingredients and season.

4. Place couscous in a heatresistant bowl. Cover with boiling water. Set aside for 5 minutes. Fluff with a fork. Toss currants and half the dressing through.

5. Toss couscous on a platter with veges, spinach and feta. Sprinkle with pomegranate and dukkah. Drizzle over dressing. Scatter mint on top.