Lovely Roasted squash and great couscous salad With toasted pumpkin seeds

A stunning light and warming plate of mixed greens formula that you can get prepared and into the broiler in a matter of minutes

Fixings

1 butternut squash

1 new green stew

1 tablespoon cumin seeds

5 sprigs of new thyme

olive oil

100 g couscous

2 tablespoons pumpkin seeds

½ a lemon

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Strategy

Preheat the stove to 190ºC/gas 5.

Peel and hack the squash into vast pieces, finely slash the stew, at that point put into a simmering dish.

Disperse over the cumin seeds and thyme sprigs, at that point hurl together with 2 tablespoons of oil. Season with ocean salt and meal for 45 to 50 minutes, or until cooked and daintily brilliant, turning midway.

Place the couscous in a bowl and pour sufficiently over bubbling water to sit 1cm over the couscous. Cover the bowl and leave for 10 minutes.

Toast the pumpkin seeds in a dry skillet.

Reveal and lighten the couscous with a fork, blend in the lemon pizzazz and juice, the broiled squash and 2 tablespoons of oil. Serve scattered with the pumpkin seeds.