Salad’s aren’t just for Summer, roast up your favorite winter vegetables in this versatile winter couscous salad made with roasted onion, pumpkin, sweet potato, sautéed spinach and pomegranate.

This weeks dish: Winter Couscous Salad with Spicy Chicken

1 cup pumpkin diced

1 cup sweet potato diced

1 onion diced

500g chicken tenderlions

1 pinch cayenne pepper

1 tsp cumin

½ tsp dried coriander

½ tsp salt

1 pomegranate

2-3 bunches spinach

1 cup couscous

1 cup water

1 tsp butter

- Coat vegetables with 1 tbsp oil and a sprinkling of salt and lay in a roasting tray. Bake for approximately 30mins or until a fork easily pierces them.

- Place the chicken into a bowl and add 1 tbsp oil, cayenne pepper, cumin, salt and coriander. Use a spoon to make sure the tenderloins are evenly coated in oil and spices.

- Fry chicken on medium heat until golden then remove from the pan to a cutting board to sit while you assemble the rest of the salad.

- Roughly chop spinach and sauté until wilted.

- Add water, 1 tbsp oil and a pinch of salt to saucepan and bring to the boil, once boiling remove from heat, add couscous, cover and allow to sit for 3 minutes.

- Remove lid, add butter and fluff couscous using a fork.

- Slice pomegranate in half and remove seeds from the white flesh.

- In a large bowl add couscous, winter vegetables, spinach, and pomegranate seeds. Mix through and place chicken on top of the couscous salad and garnish with a sprig of fresh coriander. Serve & Enjoy.