Keeping up with the summer vibes, I’ve got another salad here for y’all. With an average temperature of 35 degrees lately (that’s about 94 Fahrenheit) no one wants to turn on an oven for Sunday night roast when you’re already roasting in a Sydney heatwave. Is it unbearable? Well….no, it’s no Brisbane (helloooo humidity!), but it’s still warm! So for the foreseeable summery future, I’m making salads left right and centre. Just call me the salad lady 😉 Ironically, this salad actually DOES need some prior roasting, so a BBQ will be very useful here.
I have to say that this particular salad has turned out to be one of my favourites. I’m usually not a fan of onion (see my post about it here) , but the red onion took it to a whole other tasty level. It was sweet but still oniony, but not too oniony, if you know what I mean? Pretty much perfect. And when teamed with roast pumpkin and freshly chopped cilantro, I’m feeling like it’s probably one of my all time favourite flavour combos.
With D being gluten free, obviously we needed a wheat free version of cous cous. Our local supermarket stocks Gluten Free cous cous by Sam Remo. They always have really great products so it was an easy to get the alternative. Normal cous cous would work just as well though. Because I eat massive portions of food, I used a whole butternut pumpkin for this. I was still peckish afterwards so if you’re planning on making this a main meal for a few people, double (or even triple) the recipe for maximum fullness!
If you’re so inclined, add some crumbled feta. Yummo in my tummo.
- 1 Butternut Pumpkin
- 1 Red Onion
- 1 bunch of cilantro, chopped (about 1 cup)
- 1 can of chickpeas, drained (save the water)
- ½ cup of cous cous
- 1 cup balsamic vinegar
- Salt and Pepper to taste
- Chop butternut pumpkin into large cubes
- Slice onion into quarters and place on a baking tray with pumpkin. Drizzle with olive oil and roast until the pumpkin is soft enough to easily put a knife through. Set aside to cool completely.
- Meanwhile, cook cous cous according to directions on the packet, and place in refrigerator to cool.
- Place balsamic vinegar in a pan and reduce until thick and sticky.
- Place cous cous, pumpkin, onion, chickpeas and cilantro in a large salad bowl and toss. Drizzle with some extra virgin olive oil. Season with salt and pepper to taste.
- Serve on large plates with balsamic drizzle of the top.