Vegetarian
Mexican-Spiced Roast Pumpkin with Feta Pico De Gallo
Sweet pumpkin is roasted with punchy Mexican spice and layered with crisp vegetables topped with a jalapeño-spiked pico de gallo for a light and bright midweek salad.
Recipe
01
Prepare Pumpkin
Preheat oven to 200°C fan-forced. Line 2 baking trays with baking paper. Peel pumpkin and thinly slice into half moons.
02
Roast Pumpkin
Arrange pumpkin, slightly overlapping, on baking tray. Sprinkle with Mexican spice blend and drizzle with 40ml (2 tablespoons) oil. Season with salt and roast for 20–25 minutes or until tender and golden.
03
Start Pico de Gallo
While pumpkin is cooking, finely chop jalapeño chilli and spring onions. Place in a bowl and crumble over feta.
04
Chop Vegetables
Thoroughly rinse coriander and roughly chop. Cut tomatoes into quarters. Remove husks and silks from corn and cut kernels from cob. Place coriander, tomato and corn in a bowl with the pico de gallo.
05
Season Salsa
Juice limes and place in a bowl with pomegranate molasses, remaining oil, salt and pepper. Stir to combine and drizzle over pico de gallo.
06
Plate Up
Divide pumpkin between plates and top with pico de gallo. Scatter with pepitas to serve.
Australians QuiteLike
Mexican-Spiced Roast Pumpkin with Feta Pico De Gallo
Fabulous fresh ingredients
Wonderful recipes that are delicious and nutritious and good value for money
Ericca
Easy to cook
Very tasty and quick to cook which is a big help during the week when you are working.
Helen
Great quality produce
The recipes are so much better than all other meal kits I’ve tried over the years.
Asami