Fresh mint, zesty lemon and salty feta complement this hearty pumpkin salad. 

Words and photo: Extract from Kai: Food stories and recipes from my family table

This beautiful bowl of goodness is the perfect side dish, or it can be a lunch in itself. Full of sweet, buttery roasted pumpkin, complemented with fresh mint, zesty lemon and salty feta, with a good boost of protein, it’s absolutely moreish and sure to be a crowd pleaser.

Serves: 4 as a side

INGREDIENTS

800g pumpkin, peeled and diced into approx. 2cm cubes
2 tbsp olive oil, plus extra to drizzle
200g pearl couscous
1 can (400g) chickpeas, rinsed and drained
½ cup chopped mint, plus extra leaves to garnish
2 cups mesclun salad leaves
100g feta cheese, crumbled
zest and juice of 1 lemon
salt and pepper

METHOD

Heat oven to 180°C.

Place the diced pumpkin on a baking tray with sides or a roasting dish. Drizzle with the olive oil, and cook for 25–30 minutes, turning once or twice during cooking.

While the pumpkin is roasting, cook the couscous according to the packet instructions. Once cooked, transfer to a serving dish. When the pumpkin is cooked, add all of the remaining ingredients to the salad dish, season with salt and pepper, and toss to combine.

Serve topped with extra mint and a drizzle of olive oil.

---

Kai: Food stories and recipes from my family table, by Christall Lowe, photography by Christall Lowe, published by Bateman Books, RRP $59.99, Release date 7 November 2022.