Add some heat to your night with this chilli-rubbed salmon and pearl couscous salad.

Prep Time : 0:20 | Cook Time : 0:20 | Total Time : 0:40 | Serving : 4 person.

Ingredients

• 800g butternut pumpkin, peeled, seeded, cut into 3cm pieces

• 1 tablespoon olive oil

• 2 teaspoons Moroccan seasoning

• 1 cup (200g) pearl couscous

• 4 (about 120g each) salmon fillets

• 2 teaspoons sambal oelek

• 250g cooked beetroot, coarsely chopped

• 30g pistachios, toasted, chopped

• 1/2 cup mint leaves

• 1/2 cup coriander leaves

• 2 tablespoons lemon juice

• Lemon zest, to serve

Method

• Step 1

  Preheat oven to 200C. Line a baking tray with baking paper. Place the pumpkin on the tray. Drizzle with 1 teaspoon of the oil and sprinkle with 1 teaspoon of the seasoning. Toss to combine. Season. Bake for 20 mins or until tender.

• Step 2

  Meanwhile, cook the couscous following packet directions.

• Step 3

  Preheat a barbecue grill or chargrill on medium-high. Combine the salmon, sambal oelek and remaining seasoning in a large bowl. Cook for 2 mins each side for medium or until cooked to your liking. Set aside for 5 mins to rest. Break into large pieces.

• Step 4

  Combine the pumpkin, couscous, beetroot, pistachio, mint and coriander in a large bowl. Drizzle with lemon juice and remaining oil. Season. Gently toss to combine. Divide among serving plates. Top with salmon and sprinkle with lemon zest.