Serves: 10
Prep time:
| Birch & Waite Balsamic & Olive Oil Vinaigrette | 200 g |
| Pumpkin | 500 g |
| Vegetable Oil | 50 g |
| Giant Cous Cous (Pearl) | 500 g |
| Spinach & Beetroot Leaves | 240 g |
| Feta, Crumbled | 100 g |
| Cranberries, Roughly Chopped | 200 g |
| Mint Leaves, Roughly Torn | 1/2 bunch |
Method
- Place bite sized pieces of pumpkin on a greased baking tray. Brush with oil and bake in a hot oven until cooked and golden.
- Prepare cous cous as per pack directions
- Serve salad ingredients on a platter, dress with Birch and Waite Balsamic & Olive Oil Vinaigrette
Tips:
This salad is fabulous served warm or chilled.
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