Pantone Palette of Pearly Perfection
What a sight to behold! As a tribute to the changing seasons, we’ve put together this glorious pantone palette of greens, yellows and oranges for your plate. Don’t be afraid to get forceful with your dressing and tossing through of fetta chunks – droplets of pearl couscous await your perfect concoction of flavours to really come alive!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
300 g
pumpkin
2
carrot
2
zucchini
150 g
pearl couscous
(Contains: Gluten, Wheat; May be present: Soy.)
1 tbs
coriander
70 g
rocket
1
lemon
½ tsp
smoked paprika
½ block
fetta cheese
(Contains: Milk;)
Not included in your delivery
2 tbs
olive oil
salt
pepper
Utensils
Cooking Steps
Preheat the oven to 200ºC/180ºC fan-forced.
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.
Crumble the fetta. Whisk the lemon juice, olive oil, and paprika in a small bowl and season with salt and pepper. Pour the dressing over the salad and toss gently to combine. Divide between plates , crumble with fetta and enjoy!
