TEXT LISA VAN DER KNAAP PHOTOGRAPHS ANDREA CALDWELL

The ginger, nutmeg and cinnamon combine beautifully in this tasty salad

INGREDIENTS

  • 1 butternut, chopped
  • 2 red onions, sliced
  • 2t crushed fresh ginger
  • 1t nutmeg
  • 2t cinnamon
  • 4t brown sugar
  • 6T olive oil
  • 2T wholegrain mustard
  • 1T lemon juice
  • ½t Tabasco
  • Salt and black pepper, to taste
  • 125ml pine nuts or almonds
  • 1 x 400g tin chickpeas
  • 200g couscous

TO SERVE

  • 2T fresh coriander leaves, torn

METHOD

  1. Heat the oven to 220°C.
  2. Place the chopped butternut and onions on a baking tray. Mix the ginger, nutmeg, cinnamon, sugar, olive oil, mustard, lemon juice and Tabasco and season with salt and pepper.
  3. Add the pine nuts or almonds to the butternut and onions and drizzle with the spice mixture.
  4. Roast for 20–25 minutes. Add the chickpeas and cook for a further 20 minutes.
  5. Prepare the couscous according to the instructions.
  6. Mix everything together and serve sprinkled with the coriander leaves. 

(Serves 6–8)

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