INGREDIENTS
- 500g of pumpkin cut into 3cm cubes
- 500g of sweet potato cut into 3cm cubes
- 1 large red capsicum
- 50ml good quality olive oil
- Juice of 1 lemon
- 4 fresh figs cut into quarters
- 1 small cucumber peeled, de seeded and diced
- 200g baby tomatoes
- 50g Pistachio kernels
- 150g Persian fetta
- 1 x 250 g packet of Cous Cous
METHOD
- Preheat oven to 200 degrees and roast capsicum, pumpkin and sweet potato for at least 15 mins until capsicum is slightly blackened and other vegetables are crispy on the outside
- Put roast capsicum in a sealed plastic bag or container
- Prepare cous cous per packet instructions
- Remove capsicum from container and discard outer skin, de seed and cut into thin strips
- Combine all ingredients and serve
