Well, this is a party on a plate if ever there was one! It's a jumble of colour and flavour over here with sweet pumpkin roasted and sprinkled with punchy Mexican spice, then layered with crisp vegetables and topped with a jalapeño-spiked pico de gallo. It's a plant-based fiesta that works as the main event or as part of a bigger feast.
Preheat oven to 200°C fan-forced. Peel pumpkin and thinly slice into half moons.
Arrange pumpkin, slightly overlapping, on a lined baking tray. Sprinkle with Tex Mex Mix Tape and drizzle with 40ml (2 tablespoons) oil. Season with salt and roast for 20–25 minutes or until tender and golden.
While pumpkin is cooking, finely chop jalapeño chilli and spring onions. Place in a bowl and crumble over feta.
Rinse coriander and roughly chop. Cut tomatoes into quarters. Chop cucumber into 1cm pieces. Place coriander, tomato and cucumber in a bowl with the pico de gallo.
Juice lime and place in a bowl with pomegranate molasses, remaining oil, salt and pepper. Stir to combine and drizzle over pico de gallo.
Divide pumpkin between plates and top with pico de gallo. Scatter with pepitas to serve.