Preparation time is 20minutes
Cook time is 30minutes
Total time is 50minutes
Serve is for 6 people
Difficulty level: 3 out of 4
10 Ingredients
Number of servings
6
- 1 cup rice and barley blend
- 1/2 cup frozen peas
- 800grams butternut pumpkin, deseeded, peeled
- 150grams sugar snap peas, trimmed
- 3teaspoons moroccan seasoning
- 2tablespoons white wine vinegar
- 2tablespoons pure maple syrup
- 1/3 cup olive oil
- 250grams couscous
- 150grams skinless hazelnuts
Method
Step 1 of 5
Preheat oven to 220°C. Thinly slice pumpkin. Arrange on baking tray and drizzle with 1 tbs oil. Season with salt and pepper. Toss to coat. Roast for 20-25 minutes until golden and tender. Set aside to cool.
Step 2 of 5
Meanwhile, place hazelnuts on a tray and bake for 8 minutes until golden. Set aside to cool, then roughly chop.
Step 3 of 5
Cook rice blend following packet directions. Transfer to a bowl to cool.
Step 4 of 5
Cook sugar snap peas and frozen peas together in boiling water for 2 minutes. Drain and rinse under cold water.
Step 5 of 5
Combine pumpkin, hazelnuts, rice blend and peas. Whisk syrup, vinegar, Moroccan seasoning and remaining oil in a jug. Season with salt and pepper. Stir dressing into salad. Serve.
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