1kg Pumpkin, cubed
1 large red onion, sliced
2 onions, sliced
1 red pepper, roughly chopped
225g Fusilli pasta
200g haricot beans, cooked
150g seedless red grapes, halved
4 cloves of garlic, crushed
Red pepper corns, cumin seeds and coriander seeds, crushed in a pestle and mortar.
1 lemon, juiced and zested
Put the pumpkin and onions in a baking dish. Add olive oil, garlic (save some for the dressing) and ground spices so all the veg is coated. Bake at 180° for 30 minutes, stirring occasionally. Add the red pepper and bake for another 30 minutes until cooked.
Cook the pasta until it´s al dente and combine with the haricot beans, roast vegetables and rocket.
Scatter the grapes over the top of the vegetarian/vegan salad.
For the dressing:
Mix equal parts olive oil, tahini and lemon juice in a small jam-jar and add chopped garlic, grated lemon zest, salt and pepper. Shake the jar and pour the dressing over the salad.