Ingredients

• 500 grams pumpkin (1 small butternut)
• 2 red onions, peeled
• 2 parsnips, peeled
• 2 leeks, trimmed
• 1 tablespoon oil
• 3 cups chicken or vegetables stock
• 3 bulghur wheat or couscous
• 2 oranges
• 1 cup plump raisins
• ¼ cup finely chopped crystallised ginger
• 2 red chillies, deseeded and finely chopped
• ¼ cup chopped parsley
• ½ cup vinaigrette
• ¼ cup honey
• ¼ cup pistachio nuts, optional

Method

1. Cut the pumpkin in half and then into 1cm thick slices. Remove the seeds. Cut the onions into wedges. Slice the parsnips and leeks into rounds. Toss the vegetables in the oil and place on a foil-lined tray. Cook at 220ºC for 20-25 minutes until tender.
2. Bring the chicken or vegetable stock to the boil and sprinkle in the bulghur wheat or couscous. Remove from the heat and allow to stand for 30 minutes before fluffing with a fork.
3. Grate or zest the rind from the orange. Cut away the thick pith and then segment the orange.
4. In a large bowl toss together the roasted vegetables, bulghur wheat or couscous, orange rind and segments, raisins, ginger, chillies, parsley, vinaigrette, honey and pistachio nuts. Season well with salt and pepper. Serve in deep bowls at room temperature.

Cooks Tips

- Vary the vegetables during the year, using whatever is in season. Serve piled on top of sliced avocadoes or tomatoes if wished.