Roast pumpkin, carrot and chickpea salad
This salad can also be served as a vegetarian main meal. Just add 100g piece fresh reduced fat ricotta per serve to boost the protein and serve with whole grain bread.
1. Preheat oven to 250°C (230°C fan-forced). Cut vegetables into 2cm pieces and scatter over base of a roasting pan. Combine the spices and sprinkle over vegetables. Leave garlic in skin and add to vegetables. Spray vegetables lightly with oil and toss to coat. Roast for 15 minutes, turning occasionally or until vegetables are golden and tender. Remove the garlic cloves and set aside (see Tip).
2. Meanwhile place the couscous into a large heatproof bowl. Pour over the boiling water and add orange rind, stir with a fork to combine. Cover and set aside for 5 minutes or until the water is all absorbed. Stir gently with a fork to separate the grains.
3. Cook the broad beans in a saucepan of boiling water for 3 minutes or until bright green. Drain and refresh under cold water. Drain well. Remove and discard skins, add beans to the couscous.
4. Add warm roast vegetables to the couscous with the parsley. Remove 2 roasted garlic cloves from the skin and mash with a fork. Whisk the orange juice and olive oil together, stir in the roasted crushed garlic. Pour over the salad, season with black pepper and toss gently to combine. Serve.
Tip: Remove the leftover roasted garlic from skin and store in a jar covered with olive oil in the fridge. Add crushed roasted garlic to soups, casserole or salad dressings.