Gallery Café

The Gallery Café aims to operate with sustainability and environmentally friendly practices, providing a garden to table dining experience. The menu reflects these intentions through showcasing local and Indigenous produce as well as ingredients sourced from the Cultural Centre’s roof top garden.

Roast Pumpkin And Couscous Salad

For this InSight issue, we have selected a roast pumpkin and couscous salad which has quickly become one of our staple Autumnal dishes to serve in the Gallery Cafe.

INGREDIENTS – MAKES 4-6 PORTIONS:

1 x medium butternut pumpkin, roasted

2 x cups pearl couscous, cooked as per package directions

1 x cup salad greens of your choice

1 x small red onion, finely sliced into half-moons

Fresh parsley and coriander to taste

Olive oil

Method:

1. Combine the pumpkin, couscous, red onion and salad greens into a bowl and toss until mixed well.

2. Drizzle with olive oil and add salt and pepper to taste.

3. Garnish with the fresh parsley and coriander. Can be served warm or cold.