• Preheat oven to 220°C/200°C fan-forced. • Cut onion into thick wedges. Peel white turnip, then cut into small chunks. Cut carrot into bite-sized chunks. • Place onion, carrot and turnip on a lined oven tray. Place peeled pumpkin pieces and Aussie spice blend on a second lined oven tray. Season both trays of veggies with salt and drizzle with olive oil. • Toss to coat, spread out evenly, then roast the veggies until tender, 25-30 minutes.

• While the veggies are roasting, boil the kettle. In a large saucepan, heat a drizzle of olive oil over medium-high heat. Toast Israeli couscous, stirring occasionally, until golden, 1-2 minutes. • Half-fill saucepan with boiling water, then add a pinch of salt. Bring to the boil, then simmer, uncovered, until tender, 10-12 minutes. Drain and return couscous to the pan. • Add vegetable stock powder and a drizzle of olive oil. Stir to combine.

• Meanwhile, roughly chop roasted almonds. • In a small bowl, combine plant-based basil pesto and plant-based mayo. Set aside. • To the saucepan with couscous, add roasted turnip, carrot and onion and a drizzle of balsamic vinegar. Stir to combine. Season to taste.

• Divide Israeli couscous salad between plates. • Top with golden pumpkin and plant-based basil pesto mayo. • Sprinkle with almonds to serve. Enjoy!