Hero photo
45 Minutes
Vegetarian
Medium

Mexican-Spiced Roast Pumpkin with Feta Pico De Gallo

  • Easy
  • Family Friendly
  • One Pot

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.

Recipe

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1

Prepare Pumpkin

Preheat oven to 200°C fan-forced. Peel pumpkin and thinly slice into half moons.

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2

Roast Pumpkin

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.

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3

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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4

Chop Vegetables

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.

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5

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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6

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

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Great quality produce

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