Description
serves 4
Ingredients
Scale
- roast pumpkin:
- 500 grams japanese pumpkin, peeled and chopped into 1.5 centimetre pieces
- 1 red onion, peeled and cut into wedges
- 4 cloves garlic
- 2 tablespoons olive oil
- sea salt and pepper, to season
- couscous:
- 1 1/2 cups (270 grams) couscous
- 1 tablespoon extra virgin olive oil
- sea salt and pepper, to season
- 2 1/4 cups ( 560 ml) boiling water
- dressing:
- 1 tablespoon honey (remember: honey is not suitable for bubs under the age of one – use sugar instead)
- 1 tablespoon dijon mustard
- 3 tablespoons lemon juice
- 5 tablespoons extra virgin olive oil
- sea salt and pepper, to season
- bbq squid:
- 5 large squid tubes, cleaned, scored and cut into 3 centimetre pieces
- 1 garlic clove, crushed
- zest of 1 lemon
- 1/4 cup parsley, chopped
- 1 tablespoon olive oil
- 200 grams halloumi, cut into 1 centimetre thick pieces
- 1 cup mixed herbs, chopped (we used basil, parsley and mint – YUM), plus extra to serve
- lemon wedges, to serve
Instructions
- Preheat oven to 200 degrees celsius (390 F) and line an oven tray with baking paper. Place pumpkin, red onion and garlic onto the prepared tray. Drizzle with olive oil, season with salt and pepper and toss to combine. Bake for 25 minutes or until golden and cooked. Set aside.
- Place the couscous into a large bowl, season with sea salt and pepper, drizzle with a tablespoon of olive oil and add boiling water. Cover and set aside for 10 minutes or so, just until the couscous has absorbed the water. Use a fork to fluff the couscous. Set aside.
- To make the dressing, place the honey, dijon mustard, lemon juice, extra virgin olive oil, sea salt and pepper into a small bowl and whisk to combine. Set aside.
- Place the prepared squid onto a large plate along with the garlic, lemon zest, parsley and olive oil and toss to combine. Heat a bbq or char grill to high heat. Add the prepared squid and cook for 1-2 minutes (each side) or until golden and cooked through. The squid is cooked once the flesh turns from a translucent glassy white to an opaque milky white. Pop onto a plate and set aside.
- Whilst the grill is still hot add the halloumi and cook for 2-3 minutes (each side) or until golden and amazingly charred. Pop onto a plate and set aside.
- Assemble: place the couscous, roasted pumpkin and onion, fresh herbs and dressing into a large bowl and toss gently to combine. Grab a large serving platter and cover the base with the pumpkin spiked couscous mixture. Top with the grilled halloumi and squid, sprinkle over a handful of chopped parsley and nestle a few wedges of lemon into the salad to serve.
- Prep Time: 30 mins
- Cook Time: 10 mins