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- Get hands-on with this Mexican pumpkin and tortilla dish.
Get hands-on with this Mexican pumpkin and tortilla dish.James Moffatt; STYLING Steve Pearce
Sweet roasted pumpkin meets bold Mexican spice in this vibrant, plant-based centrepiece. Topped with a warm, zesty feta pico de gallo, it’s designed for hands-on dining – simply scoop, wrap, and pile it high into soft tortillas for a serious flavour hit.
Ingredients
800g kent pumpkin, seeds removed and cut into wedges
⅓ cup extra virgin olive oil
1 tbsp smoky chipotle seasoning
2 garlic cloves, crushed
200g feta, crumbled
1 jalapeno chilli, finely chopped
1 Lebanese cucumber, finely chopped
1 eschalot (French shallot), finely chopped
¼ cup finely chopped coriander leaves
juice of 1 lime
12 corn tortillas, to serve
sour cream, to serve
lime wedges, to serve
Method
Step 1
Preheat the oven to 200C fan-forced (220C conventional) and line a large baking tray with baking paper. In a large bowl, toss the pumpkin wedges with 2 tablespoons of oil, the chipotle seasoning and garlic until well coated. Arrange the pumpkin in a single layer on the tray and roast for 15 minutes, turning halfway through, until golden and tender.
Step 2
Meanwhile, place the feta on a small lined baking tray, drizzle with 1 tablespoon of oil, and bake for 10 minutes until golden.
Step 3
To make the pico de gallo, gently combine the jalapeno, cucumber, eschalot, coriander, lime juice, baked feta and remaining oil in a small bowl. Season to taste.
Step 4
Serve the roasted pumpkin topped with the feta pico de gallo, accompanied by warm tortillas, sour cream and lime wedges.
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