INGREDIENTS
- 200 g butternut squash
- 150 g couscous
- 1 green pepper
- 2 Zespri Green kiwifruit
- 60 g cooked chick peas
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon ground cumin
- 1 pinch of cinnamon
- ¼ cup pumpkin seeds
METHOD
- Preheat the oven to 200 °C. Peel the squash, scoop out the seeds and cut the flesh into cubes.
- Place the cubes on an oven tray, cover with aluminium foil and roast until soft (depending on the size of the cubes, it should take roughly 30 minutes).
- Remove from the oven, take off the foil and leave to go cold
- While the squash is cooking, place the couscous in a heatproof bowl and pour 300 ml of boiling water over the top. Cover with a clean cloth and let rest 10 minutes. Fluff with a fork and leave to cool.
- In the meantime, wash the green pepper and cut it into thin strips. Divide equally between two containers with the cooked, drained chick peas as the next layer
- Next add the roasted squash cubes and couscous once cold.
- Mix together the olive oil, lemon juice, cumin, cinnamon and a little salt. Pour this dressing over the top of both containers.
- Finally, peel and chop the kiwifruit, and place on top with the pumpkin seeds.
- Keep refrigerated until required.
