Moroccan Roast Pumpkin Salad

Moroccan Roast Pumpkin Salad

When creamy meets crunchy, fresh & fruity meets rich & fragrant and a little kick of heat comes through, you know you have a winner on your hands!
Roasting pumpkin is one of my favourite ways to prepare & enjoy pumpkin! Just some olive oil used to be enough but now I have started experimenting with SPICETUB spice mixes and I can't go back! The variety is incredible and this particular Roast Pumpkin Salad is soooooo wholesome & delicious! Bringing fresh flavours from a number of ingredients in the salad together with the rich & fragrant Moroccan flavours from the SPICETUB Moroccan Chicken Mix is just an absolute flavour explosion! And another aspect that makes me love this dish even more is how colourful, happy and Christmassy this dish looks. Scroll for some photogenic salad appreciation and of course the recipe!

Moroccan Roast Pumpkin Salad
Moroccan Roast Pumpkin Salad
Moroccan Roast Pumpkin Salad
Serves 2 | Prep Time 15min | Total Time 30min


1/4 Kent pumpkin
1 tbsp SPICETUB Moroccan Chicken Mix + 2 tsp for Cous Cous & dressing
2 tbsp olive oil
Dash balsamic vinegar
1 tsp honey
6-8 truss tomatoes on vine
1/2 cup Cous Cous
2 cups spinach & rocket mix
2 tbsp pomegranate seeds
2 tbsp feta cheese, crumbled
10 Kalamata olives
1 tbsp red onion, finely diced
2 tbsp tahini

Preheat your oven to 200-220C. Cut the pumpkin into thick slices with the skin on. Place onto baking paper on a baking tray, set aside. To prepare the marinade paste, in a small bowl mix 1 tbsp SPICETUB Moroccan Chicken Mix with the olive oil, balsamic vinegar & honey. Brush onto the pumpkin slices from all sides. Place in the oven for 15min. After the 15min, turn the pumpkin slices & add the tomatoes on the vine onto the baking tray. Place pumpkin with tomatoes back into the oven for another 10min. While the pumpkin & tomatoes are roasting, prepare your Cous Cous per packet instruction.
(Here is how I like to do it: In a bowl, place 1/2 cup Cous Cous with 2/3 cup boiling water, 1 tsp SPICETUB Moroccan Chicken Mix and a dash of olive oil. Stir, cover and leave for 5min. Loosen up with a fork.)
Gently mix the Cous Cous with the spinach & rocket mix and add the pomegranate seeds, feta cheese, Kalamata olives & red onion (leave a bit of everything for garnish if you like). Toss gently.
For the dressing, combine tahini with 1 tsp SPICETUB Moroccan Chicken Mix and add about 1/4 cup warm water (depending on desired consistency, you can more or less water here). Stir to combine. 
To serve, divide the salad into two bowls, top with the roast pumpkin & tomatoes and drizzle with the dressing. Enjoy! 

** If you re-create this dish or any other delicious SPICETUB creations and feel like sharing the love on your socials, don't forget to tag us @spicetub and use the #spicyaction. We draw a winner monthly for some very special prizes! Good luck and happy cooking!
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