Mexican Sundried Tomato and Garlic Cous Cous Salad

How to make Mexican Sundried Tomato and Garlic Cous Cous Salad

Prep Time: 30 minutes        |        Cook Time: 20 minutes        |        Serves: 4 - 6

Ingredients

• 100g Cucina roasted vegetable flavoured cous cous
• ½ butternut pumpkin
• 120g The Fresh Salad Co baby spinach
• 100g Deli Originals sundried tomato strips
• 2 tbsp The Olive Tree olive oil
• 1 tsp Bramwells honey
• 1 tsp Stonemill ground cumin
• ½ tsp Stonemill paprika
• ½ tsp Stonemill smoked paprika
• ½ red onion
• 1 avocado
• 2 limes
• 1 fresh red chilli
• ½ tbsp The Olive Tree extra virgin olive oil
• Handful of coriander, for garnish

Method

1. Cook cous cous to pack instructions.
2. Preheat oven 200°C. Peel pumpkin and cut it into cubes. Lay the pumpkin over a lined baking sheet.
3. Drizzle over oil and honey then sprinkle over the cumin, paprika and smoked paprika. Roast on 200°C for 15-20 minutes until soft and charred on the edges.
4. Peel and slice red onion, cut avocado into small chunks and squeeze over juice of 1 lime.
5. Finely chop the red chilli and cut remaining lime into wedges.
6. In a large salad bowl, mix all ingredients together.
7. Serve with a drizzle of extra virgin olive oil, lime wedges and fresh coriander.