Roast Pumpkin CousCous Salad

Method

1. Roast pumpkin with hemp seed oil, salt and pepper for 40 minutes.
2. Cook San Remo Couscous as per packet instructions and then fluff with a fork.
3. Toss CousCous, pumpkin, avocado, cheery tomatoes and garlic into a bowl, add hemp seed oil, salt and pepper to taste.
4. Mix together tahini, maple syrup and lemon juice to taste to form a dressing. Pour dressing over salad and serve.