MOROCCAN SPICED CARROT, PUMPKIN & CHICKPEA SALAD

SERVES 4 PREP 25 MINS COOK 30 MINS PER SERVE 3380kj COST $$$

600g Kent pumpkin, seeded, wedges 1 bunch baby carrot, trimmed, halved lengthways 1 red onion, thin wedges 1 zucchini, chunks 400g can chickpeas, rinsed, drained 2 tbsp extra-virgin olive oil 2 tbsp Moroccan seasoning 1 cup couscous 1 cup boiling water ⅓ cup currants 120g bag baby spinach leaves 100g soft feta, crumbled ½ cup pomegranate seeds 2 tbsp dukkah mint leaves, to serve DRESSING ¼ cup extra-virgin olive oil ¼ cup lemon juice 2 tsp finely grated lemon zest 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 and toss well. Roast 25-30 minutes, turning halfway. 3 DRESSING In a jug, whisk all ingredients and season to taste. 4 Meanwhile, place couscous in a heat-resistant bowl. Cover with boiling water. Set aside 5 minutes. Fluff with a fork. Toss currants and half dressing through. 5 Toss couscous on a platter with roasted vegetables, spinach leaves and feta. Sprinkle with pomegranate seeds and dukkah and drizzle over remaining dressing. Scatter with mint leaves to serve.