Spiced pumpkin, date, almond and moghrabieh (pearl cous cous) salad

Name: Spiced pumpkin, date, almond and moghrabieh (pearl cous cous) salad
Cook time: 30 min
Yield: 4
Cuisine: Modern Australian
Ingredients: 800g kent or Japanese pumpkin, cut into 1.5cm thick slices; 3 tsp ground cinnamon; 3 tsp ground cumin; 2 tsp flaked salt; 1 lemon, cut in half; 80g flaked almonds; 150g butter; 3 long red chillies, sliced on an angle; 3 tbsp extra virgin olive oil (plus extra for coating pumpkin, lemon halves and finished moghrabieh); juice 1 lemon; 1 litre vegetable stock or water; 250g moghrabieh, washed well; 6 medjool dates, each one pitted and cut lengthways into 6 batons; 2 mint sprigs (or coriander), leaves picked

Karen Martini

September 23, 2022

Roast pumpkin and cous cous salad.Benjamin Dearnley

easyTime:< 30 minsServes:4

Here, the caramel notes of the dates enhance the sweetness of the pumpkin. I find the slippery texture of moghrabieh (pearl cous cous, similar in appearance to Israeli cous cous, but a little bigger) a real pleasure, but it's the dressing, featuring toasted, flaked almonds and chilli, that makes this salad really sing.

Ingredients

800g kent or Japanese pumpkin, cut into 1.5cm thick slices
3 tsp ground cinnamon
3 tsp ground cumin
2 tsp flaked salt
1 lemon, cut in half
80g flaked almonds
150g butter
3 long red chillies, sliced on an angle
3 tbsp extra virgin olive oil (plus extra for coating pumpkin, lemon halves and finished moghrabieh)
juice 1 lemon
1 litre vegetable stock or water
250g moghrabieh, washed well
6 medjool dates, each one pitted and cut lengthways into 6 batons
2 mint sprigs (or coriander), leaves picked

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional). Line a baking tray with baking paper. Coat the pumpkin generously with oil. Rub on half the spices, season with salt and spread out on a baking tray. Roast for about 30 minutes until tender. Set aside at room temperature.
Step 2
Meanwhile, oil the cut side of the lemon halves and char in a pan over a high heat until blackened (about 3 minutes). Set aside for serving.
Step 3
Toast the almonds in a dry frypan over a high heat, tossing until golden and a little scorched (about 5 minutes). Add the butter, chilli, oil and the remaining cinnamon and cumin. Warm through and combine, then add half the lemon juice and take off the heat.
Step 4
Bring the stock to a simmer in a saucepan. Add the moghrabieh and cook for about 12 minutes until tender (top up with liquid if needed). The liquid will have mostly reduced or been absorbed, but drain off any excess and cool for 5 minutes or so. Add the remaining lemon juice, the dates and a splash of oil to coat, then toss.
Step 5
Arrange the pumpkin slices on a serving plate and spoon over the moghrabieh mixture. Finish with the mint (or coriander) and serve with the charred lemon.