This is the perfect winter salad. Full of texture, spice and sweetness. Extra greens thanks to some pan fried kale and mild heat from the Smokey paprika, garlic and lemon dressing.

It’s perfect between 4 as a side dish with roasted or grilled meat or keep it vegan and have it as a salad for 2.

The directions below are to serve warm but it’s delicious cold the next day too. You can also easily double the recipe but I wouldn’t double the paprika without tasting the dressing first.

I used whole wheat Pearl Cous Cous as it’s my absolute favourite. The cooking directions are for that variety so check the cooking directions for what you’re using and follow those, definitely do the whole roasting the Cous Cous in oil first thing though. It makes it so much tastier.

Serves 4 as a side or 2 as a main

Ingredients

2.5 cups pumpkin, cut into 1cm cubes

1 Tbs extra virgin oil

2 cloves garlic, skin on

1/2 tsp chilli flakes

2 cups shredded kale

1 cup whole wheat Pearl Cous Cous

1 cup vegetable stock

1 Tbs sunflower seeds

1 Tbs pumpkin seeds

2/3 cup walnuts, roughly chopped

Dressing

1 tsp lemon zest

1 Tbs lemon juice

1 Tbs extra virgin oil

1 tsp smoked paprika

1/8 tsp salt

1/8 tsp freshly ground pepper

Directions

Preheat oven to 200C (180C fan forced). Line a roasting tray with parchment paper.

Place chopped pumpkin an a bowl and toss with 1 Tbs oil, chilli flakes, and generously season with salt and pepper. Spread in a single layer on the prepared tray, add the garlic and place in the oven. Roast for 30 minutes or until crispy at the edges and tender in the center.

Put a small pot on medium high heat, once hot add 1 tsp extra virgin olive oil then add the Cous Cous. Stir to coat and then toast the Cous Cous for 30 seconds. Add the stock and simmer for 5 minutes. **Check the directions on the packet of Cous Cous and if the liquid content or cooking time is different then go by those.

Place a non stick pan on medium high heat, once hot add the remaining oil from the main ingredients list, add the chopped kale. Stir to coat the kale in oil and then cook for 3 minutes. It should be a little crispy in places and tender. Remove and add to a large bowl along with the cooked Cous Cous.

Add the seeds to the hot pan and toast for 1 minute. Add to the bowl with the kale and Cous Cous.

Add the chopped nuts to the hot pan and toast for one to two minutes or until lightly toasted. Add to the bowl with the kale and Cous Cous.

Remove the garlic from its skin and smash with the side of a knife. Place in a small jar with the dressing ingredients and shake to combine. Pour the dressing over the Cous Cous and toss to coat.

Add the cooked pumpkin to the salad and gently toss to mix through. Serve!

HH. x