Vegetarian

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  • Easy
  • Family Friendly
  • One Pot

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.

"Medium"

"45 Minutes"

Recipe

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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.

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02

Roast Pumpkin

Arrange pumpkin, slightly overlapping, on baking tray. Sprinkle with Tex Mex Mix Tape Blend and drizzle with 40ml (2 tablespoons) oil. Season with salt and roast for 20–25 minutes or until tender and golden.

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03

Start Pico de Gallo

While pumpkin is cooking, finely chop jalapeño chilli and spring onions. Place in a bowl and crumble over feta.

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04

Chop Vegetables

Thoroughly rinse coriander and roughly chop. Cut tomatoes into quarters. Finely chop cucumber. Place coriander, tomato and cucumber in a bowl with the pico de gallo.

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05

Season Salsa

Juice lime and place in a bowl with pomegranate molasses, remaining oil, salt and pepper. Stir to combine and drizzle over pico de gallo.

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06

Plate Up

Divide pumpkin between plates and top with pico de gallo. Scatter with pepitas to serve.

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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