Autumn CousCous Salad

Method

1. Preheat your oven to 200°C and line a tray with paper.
2. Place pumpkin into a bowl with the remaining roasted pumpkin ingredients. Stir to coat and then spread on the tray to roast for 30 minutes or until golden.
3. For the walnuts, in a small bowl whisk together olive oil, honey, turmeric, salt and pepper and pour over the walnuts. Stir to coat well.
4. Once pumpkin is cooked, remove from the oven and set aside.
5. Turn oven temperature down to 160 °C, add walnuts and roast for 10 minutes stirring once or twice and watch closely to ensure they don't burn.
6. To make the salad, pour CousCous into a bowl and prepare as per packet instructions.
7. Place shredded kale in a separate large bowl and pour over the oil, vinegar, salt and pepper then use your hands to massage the kale until tender.
8. Whisk together dressing ingredients and set aside.
9. Add remaining salad ingredients to the bowl with the kale, pour over the dressing, toss to combine.
10. Serve and enjoy with family and friends!