The Golden Garden

Roast the pumpkin

1. Preheat the oven to 220°C (200°C fan-forced).
2. Peel the butternut pumpkin, trim the ends and cut into 3cm cubes. Peel the red onions, cut in half through the root, then cut each half into 3–4 thick wedges, keeping the root intact so the wedges hold together.
3. Line two large roasting trays with baking paper. Divide the pumpkin and onion evenly between the trays.
4. Drizzle with the olive oil and sprinkle over the smoked paprika, cumin, garlic powder, sumac, 1 teaspoon salt and a generous grinding of black pepper. Toss well with your hands until every piece is evenly coated, then spread into a single layer, ensuring the vegetables are not overcrowded.
5. Roast for 35–40 minutes, turning halfway through, until the pumpkin is caramelised with golden edges and the onions are soft and lightly charred.

Cook the couscous

1. Place the pearl couscous, vegetable stock and olive oil into a large 3L microwave-safe bowl and stir to combine.
2. Microwave on high for 8 minutes. Carefully remove the bowl using oven mitts and stir well.
3. Return to the microwave and cook for a further 5–6 minutes, or until the couscous is tender and the stock has been absorbed.
4. Leave to stand for 5 minutes, then stir through the butter. Fluff with a fork and spread onto a large tray to cool slightly.

Prepare the salad

1. Remove the thick stems from the kale and finely shred the leaves into ribbons. Place into a large mixing bowl.
2. Roughly chop the toasted walnuts. Finely chop the parsley and mint. Remove the seeds from the pomegranate and set aside.

Make the walnut dressing

1. Place the toasted walnuts, olive oil, lemon juice, pomegranate molasses, honey, Dijon mustard, garlic clove, sumac, a pinch of salt and a few cracks of black pepper into a blender.
2. Blend for 1–2 minutes, scraping down the sides as needed. Add the cold water, one tablespoon at a time, until the dressing is smooth, creamy and pourable. Season to taste.

Hot honey

1. Place the honey, chilli flakes, Aleppo pepper (if using) and lemon juice into a small saucepan.
2. Warm over low heat for 1–2 minutes, stirring occasionally, until the honey is thin and fragrant. Do not allow it to boil.

Cook the halloumi

1. Pat the halloumi dry with paper towel and cut into 1cm-thick slices.
2. Heat the olive oil in a large non-stick frying pan over medium-high heat. Cook the halloumi for 2–3 minutes each side until deep golden and crisp.
3. Transfer to a plate and immediately drizzle with the warm hot honey.

Assemble

1. Add the slightly cooled pearl couscous to the bowl with the kale and rocket. Add the roasted pumpkin and onion, then scatter over the dried cranberries, pomegranate seeds, toasted walnuts, pepitas, parsley and mint.
2. Pour over half of the walnut dressing and gently toss until evenly coated.
3. Transfer to a large serving platter. Arrange the hot honey halloumi over the top, drizzle with the remaining dressing and finish with another drizzle of hot honey before serving.