Today my lunch companions were a white butterfly, a bee, a dragonfly and three white rose petals which had blown in from next door’s garden. The sun was shining brightly and I had decided to take my bowl outside. I sat on the recently mowed back lawn, and gazed up at the fluffy white clouds skidding across the sky. This salad was perfect, with its light and bright fruity flavours.
Preparation time 30 minutes. Cooking time about 30 minutes. Easy to make and keeps well in the fridge. Suitable for vegetarians and vegans.
½ butternut pumpkin
½ cup of wholemeal couscous
2 oranges or limes
½ cup of currants
½ cup of coconut flakes
½ cup of almonds chopped
Handful of parsley, basil and/or chives
*The quantities are a guide only, feel free to adjust to your own taste
De-seed the pumpkin and cut into approximately 2cm sized pieces. Lay out the pieces on a baking sheet, covered with baking paper. Drizzle with olive oil and a couple of twists of salt and pepper. Bake in the oven at 190 degrees for about 30 minutes, or until soft. Remove from the oven and leave to cool.
Place the couscous in a large bowl. Finely grate in the rind of the oranges or limes. Then add the juice of the oranges or limes. Pour in ½ cup of boiling water and stir until combined. Cover the bowl with a clean tea towel and leave to stand for 5 minutes. Then fork the couscous to fluff the grains.
Combine the roasted pumpkin with the couscous. Add the currants, coconut flakes, chopped almonds and herbs and mix thoroughly.