Pumpkin Quinoa Salad

Serves 6-8

¼ jap pumpkin, sliced

Olive oil

2 tsp. Ras el hanout

1 tsp cumin seeds

8 fresh dates torn in half, pit removed

1 can of chickpeas, drained

3 spring onions, finely sliced

80g cous cous 

15g butter (optional)

3 tbsps. parsley, chopped

30g toasted pumpkin seeds

4 tbsps. tahini

1 orange, juiced

1 lemon, juiced

2 garlic cloves, crushed

Toss the sliced pumpkin with olive oil, cumin seeds and season with salt and pepper. Place on a baking tray and bake at 180/190C until almost tender. Add the dates and bake a further 10 minutes until the pumpkin is tender. Place chickpeas in a frypan and sauté on low heat to remove the moisture. Toss for about 5 minutes and add the  ras el hanout and season with salt. Set aside.

In a bowl combine  the cous cous, a pinch of salt , butter and 100ml boiling water. Cover with cling film and set aside for 15 minutes. Fluff with a fork and add the spring onion and parsley and season to taste.

Combine tahini, garlic and juices together, season with salt and set aside.

In a serving bowl, spoon  in the cous cous and top with roasted pumpkin, scatter over the pumpkin seeds and chickpeas. Spoon over tahini dressing and serve warm.