• 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, thickly slice carrot into rounds. • Thinly slice brown onion. Set aside. • Roughly chop roasted almonds. Set aside. • Place snacking tomatoes and carrot on a second lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Roast until blistered, 15-20 minutes.

• While the veggies are roasting, heat a drizzle of olive oil in a medium saucepan over medium-high heat. • Cook onion, stirring regularly, until softened, 5-6 minutes. • Reduce heat to medium. Add the balsamic vinegar, the brown sugar and a splash of water. Mix well. Cook until dark and sticky, 3-5 minutes.

• To the pan with the caramelised onion, add a drizzle of olive oil and the pearl couscous. • Toast pearl couscous, stirring occasionally, until golden, 1-2 minutes. • Add the water and vegetable stock powder. Bring to the boil, then simmer, uncovered, until couscous tender and water is absorbed, 10-12 minutes.

• When the couscous is ready, add roasted tomatoes, carrot and baby spinach leaves to the pan. • Stir to combine and season to taste.

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