Pumpkin and pesto pearl cous cous salad.Katrina MeyninkeasyTime:30 mins - 1 hourServes:6-8 as a side
I leave the skin on my pumpkin. I also leave the seeds. Feel free to remove if it's not for you – I just love the gnarly textural goodness and flavour they provide. It also helps the pumpkin keep its shape while it roasts. This salad is a make-ahead winner. You can add everything except the spinach and flaked almonds,reserving these until you are ready to serve.