Spiced pumpkin, date, almonds and moghrabieh salad

Preheat oven to 180°C fan-forced (200°C conventional). Line an oven tray with baking paper.

Coat pumpkin generously with 2 tablespoons of the oil. Combine half of the cumin and cinnamon, rub spice mixture on pumpkin, then season with salt and lay out on prepared tray. Roast for 30 minutes until tender. Set aside at room temperature.

Meanwhile, heat a frying pan on high, drizzle cut side of lemon halves with 1 tablespoon of the oil and cook until blackened. Set aside.

Toss almonds in a dry frying pan on high heat, until golden and a bit scorched, about 5 minutes. Add butter, chilli, 1/3 cup of the oil and remaining spices. Warm through and combine, then add half of the juice and take off heat.

Bring stock to a simmer in a saucepan, add moghrabieh and cook for about 12 minutes until tender, liquid will have mostly absorbed, drain any excess. Cool for 5 minutes. Add remaining juice and oil; toss to coat.

Arrange pumpkin on a serving platter. Top with couscous, spiced butter and almond mixture, dates, herbs and charred lemon. Serve.