• Preheat oven to 240°C/220°C fan-forced.
• Slice pumpkin into thin wedges.
• Place pumpkin on a lined oven tray. Drizzle with olive oil, sprinkle with garlic & herb seasoning and season with salt. Toss to coat.
• Roast until tender, 20-25 minutes. 

TIP: Peel the pumpkin, if you prefer!

• Meanwhile, slice red onion into wedges.
• Cut cauliflower (including the stalk!) into small florets.
• Roughly chop walnuts. Set aside. 

• Place snacking tomatoes, onion and cauliflower on a second lined oven tray. 
• Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes. 

• In a large saucepan, heat a drizzle of olive oil over medium-high.
• Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes.
• Carefully half-fill the saucepan with water, then add a pinch of salt. 
• Simmer, uncover, until tender, 14-16 minutes. 
• Drain, rinse and return to the pan with a drizzle of olive oil. 

• When the couscous is ready, add roasted veggies and the balsamic vinegar to the pan.
• Toss to coat and season with salt and pepper to taste. 

• Divide veggie pearl couscous between bowls. Top with garlicky pumpkin.
• Drizzle with plant-based basil pesto and sprinkle with chopped walnuts to serve. Enjoy!