Warm Pumpkin Salad with Chicken and Couscous

Ingredients

• 2 red beet roots (150 g each)
• 600 g Hokkaido pumpkin flesh
• 3 tbsp olive oil
• Salt
• Pepper
• 400 g chicken breast fillet
• 200 g Couscous
• 400 ml Vegetable broth
• 1 tsp curry powder
• 2 stalks coriander
• 2 stalks Parsley
• 2 tbsp tahini (15 g; sesame paste)
• 2 tbsp lemon juice

Instructions

1. 1.

   Clean, wash, and peel the red beet, then cut it together with the pumpkin flesh into about 2 cm cubes. Toss the vegetables with 1 tbsp olive oil, salt, and pepper. Line a baking sheet with parchment paper, spread the vegetables on it, and roast in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 20–25 minutes until firm.

2. 2.

   Meanwhile, pat the chicken dry and cut into 2 cm cubes. Season with salt and pepper and brown in a pan with the remaining olive oil over medium heat for 3–4 minutes. Add couscous and deglaze with vegetable broth. Sprinkle curry powder and simmer everything for about 5 minutes on low heat.

3. 3.

   Wash, dry, and roughly chop coriander and parsley, then mix half into the couscous. Whisk tahini with lemon juice and 2–3 tbsp water, season with salt and pepper, and pour into a small bowl.

4. 4.

   Arrange couscous on plates, top with roasted vegetables, drizzle some of the sesame sauce over it, and garnish with remaining herbs. Serve with extra sauce on the side.