Pantone Palette of Pearly Perfection

Chop the pumpkin, the zucchini, and the carrots into cubes. Roughly chop the coriander. Juice the lemon. Line a baking tray with baking paper. Spread the pumpkin, carrot, and zucchini on the tray and dress with some olive oil, season well with salt and pepper. Roast for 20 minutes or until tender. The smaller the pumpkin is cut, the quicker it will cook.

Meanwhile, cook the couscous in a saucepan of boiling water for 10 minutes or until tender. Drain the couscous and refresh under cold running water then transfer to a salad bowl. Once the veggies are cooked, combine the couscous, pumpkin, carrot, zucchini, coriander and rocket.