Roasted Pumpkin & Pearl Couscous Salad

While the veggies are roasting, finely chop the garlic (or use a garlic press). Roughly chop the coriander. Pick the mint leaves and roughly chop. In a large bowl, combine the vinegar and olive oil (2 tsp for 2 people / 1 tbs for 4 people) with a pinch of salt and pepper. Set aside.

Heat a large frying pan over a medium-high heat. Add the slivered almonds and pine nuts and toast, tossing, until golden, 3-4 minutes. Transfer to a small bowl. Return the frying pan to a medium-high heat with olive oil (2 tsp for 2 people / 1 tbs for 4 people) and the garlic. Cook, stirring, until fragrant, 1 minute. Transfer to a small bowl. TIP: Garlic can burn fast, so keep an eye on it! Add the Greek yoghurt, coriander, mint and a good pinch of salt and pepper to the garlic oil. Whisk well to combine.

Return the frying pan to a medium-high heat with a drizzle of olive oil. Add the pearl couscous and toast, stirring occasionally, until golden, 1-2 minutes. Add the water and crumbled vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Reduce the heat to medium and simmer, stirring occasionally, until the couscous is tender and the water has been absorbed, 10-12 minutes.

Add the spinach & rocket mix and pearl couscous to the large bowl with the dressing and toss gently to combine. TIP: Toss the salad just before serving to keep the leaves crisp.