© 2021 | http://angiesrecipes.blogspot.com

© 2021 | http://angiesrecipes.blogspot.com

This is an easy, nutrient-dense and delicious salad that's satisfying enough to have as a complete meal with protein, carbohydrate, fiber, and healthy fat and will fuel you for whatever comes your way. If you want to make this vegetarian, but still want to have some protein, swap chickpeas for ground lamb. This salad also combines, roasted pumpin, fresh herbs, dates, pomegranate to really elevate the flavour and texture.

600-800 g Organic Hokkaido pumpkin, cubed
3 tbsp Olive oil
1 tbsp Dijon whole grain mustard
2 Garlic cloves, chopped
1 tsp Sea salt
300 g Ground lamb
1 tbsp Moroccan spice blend
Salt and black pepper to taste
150 g Couscous
350 ml Boiling water
30 g Flat parsley, chopped
10 g Coriander, chopped
100 g Dates, diced (or dried apricot)
Pomegranate seeds
Juice of 1 lemon

Preheat the oven to 200C/400F. Place cubed pumpkin in a baking tray. Add in olive oil, wholegrain mustard, salt and garlic. Toss everything together. Bake in the upper rack of hot oven for 40 minutes until tender and golden brown.
Dry the raw ground lamb on paper towels and let it come up to room temperature. Add the meat to a hot, lightly oiled cast-iron pan and spread it into an even layer. Once you see crisp edges, use a spatula to divide the patty and flip it in pieces. Brown the other side, then break into bits. Add Moroccan spice blend, salt and pepper. S...