Honey Roasted Pumpkin and Couscous Salad

2 red onions, peeled

3 medium beetroots, peeled, or 10-12 baby beetroots, scrubbed 

200g pumpkin, skin and seeds removed

6 small or 3 medium carrots, peeled

2 kumara / sweet potato, peeled (optional)

3 tbsp extra virgin olive oil

Preheat oven to 180˚C. Halve the onions lengthwise and cut into 2cm wedges. Cut the medium beetroot into 2cm chunks or the baby beets into quarters. Cut the pumpkin, carrots and kumara / sweet potato, if using, into 2cm chunks.

Place the prepared vegetables in a very large roasting dish or two and spread out to a single layer. Drizzle with oil and honey, season with salt and pepper to taste. Roast for about 45 minutes or until the vegetables are tender and starting to caramelise. 

In a large bowl, mix the couscous, lemon zest, salt and boiling water. Allow to stand for about 10 minutes, then fluff up with a fork.

Add the roasted vegetables, mint and lemon juice to the couscous and toss gently to combine. Transfer to a serving bowl and garnish with the chopped pistachios.