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Recipe: Mexican spiced pumpkin and avocado salad

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This flavoursome autumnal salad recipe comes to Khoollect from Katrina Meynink. Although it can certainly be tempting to nosh on pasta and potatoes all through the cooler months, while hibernating under a duvet, this salad has all the warmth, heartiness and healthy ingredients to keep you feeling tip-top when the temps drop.

Mexican spiced pumpkin and avocado salad

Want to see more?

Head to Katrina’s website to see what she’s been cooking…

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Preparation Time10 MINUTES

Cooking Time75 MINUTES

Resting Time0 MINUTES

Serves4

LevelMedium


ingredients

½ butternut pumpkin (about 750g), hulled, thickly sliced
Rice bran oil
¼ cup each: amaranth, red rice, long-grain brown rice, split peas
1 avocado, hulled, sliced
1 small bunch coriander, leaves pulled, chopped
¼ cup pepitas
½ cup Greek yoghurt
Juice and zest of 1 lime
¼ cup fetta

Spice blend:
1 tbsp each: corn flour, lime powder, onion powder, cayenne pepper, cumin, paprika, salt, chipotle, cinnamon, oregano, garlic powder

Want to see more?

Head to Katrina’s website to see what she’s been cooking…

1

For the splice blend, combine all spices together in a small bowl and set aside. This makes more than you need but it’s a fantastic rub for meats, fish and for burritos so your time isn’t wasted!

2

Preheat oven to 200C. Place pumpkin in a roasting pan, drizzle with oil and season to taste with salt. Generously sprinkle over some of the spice blend. Roast until tender and dark golden (1-1¼ hrs), then coarsely tear and place in a bowl. 

3

Cook the grains in a pot of simmering water then simmer, covered until done, about 35 minutes. Drain and refresh under cold water. Top the pumpkin with the grains then add the avocado and coriander.

4

Combine 1 heaped tbsp of the spice blend in a bowl with the yoghurt and lime juice then drizzle this over the coriander.

5

Place a small frying pan over high heat, add 1 tsp of oil, the pepitas and ½ tbsp. of the spice mix and cook for 1-2 minutes until browned and fragrant.

6

Scatter the feta and pepitas over the top of the salad and serve.

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Preparation Time10 MINUTES

Cooking Time75 MINUTES

Resting Time0 MINUTES

Serves4

LevelMedium


ingredients

½ butternut pumpkin (about 750g), hulled, thickly sliced
Rice bran oil
¼ cup each: amaranth, red rice, long-grain brown rice, split peas
1 avocado, hulled, sliced
1 small bunch coriander, leaves pulled, chopped
¼ cup pepitas
½ cup Greek yoghurt
Juice and zest of 1 lime
¼ cup fetta

Spice blend:
1 tbsp each: corn flour, lime powder, onion powder, cayenne pepper, cumin, paprika, salt, chipotle, cinnamon, oregano, garlic powder

Want to see more?

Head to Katrina’s website to see what she’s been cooking…

1

For the splice blend, combine all spices together in a small bowl and set aside. This makes more than you need but it’s a fantastic rub for meats, fish and for burritos so your time isn’t wasted!

2

Preheat oven to 200C. Place pumpkin in a roasting pan, drizzle with oil and season to taste with salt. Generously sprinkle over some of the spice blend. Roast until tender and dark golden (1-1¼ hrs), then coarsely tear and place in a bowl. 

3

Cook the grains in a pot of simmering water then simmer, covered until done, about 35 minutes. Drain and refresh under cold water. Top the pumpkin with the grains then add the avocado and coriander.

4

Combine 1 heaped tbsp of the spice blend in a bowl with the yoghurt and lime juice then drizzle this over the coriander.

5

Place a small frying pan over high heat, add 1 tsp of oil, the pepitas and ½ tbsp. of the spice mix and cook for 1-2 minutes until browned and fragrant.

6

Scatter the feta and pepitas over the top of the salad and serve.

SHOW MORE
SHOW LESS

This flavoursome autumnal salad recipe comes to Khoollect from Katrina Meynink. Although it can certainly be tempting to nosh on pasta and potatoes all through the cooler months, while hibernating under a duvet, this salad has all the warmth, heartiness and healthy ingredients to keep you feeling tip-top when the temps drop.

Mexican spiced pumpkin and avocado salad

1

For the splice blend, combine all spices together in a small bowl and set aside. This makes more than you need but it’s a fantastic rub for meats, fish and for burritos so your time isn’t wasted!

2

Preheat oven to 200C. Place pumpkin in a roasting pan, drizzle with oil and season to taste with salt. Generously sprinkle over some of the spice blend. Roast until tender and dark golden (1-1¼ hrs), then coarsely tear and place in a bowl. 

3

Cook the grains in a pot of simmering water then simmer, covered until done, about 35 minutes. Drain and refresh under cold water. Top the pumpkin with the grains then add the avocado and coriander.

4

Combine 1 heaped tbsp of the spice blend in a bowl with the yoghurt and lime juice then drizzle this over the coriander.

5

Place a small frying pan over high heat, add 1 tsp of oil, the pepitas and ½ tbsp. of the spice mix and cook for 1-2 minutes until browned and fragrant.

6

Scatter the feta and pepitas over the top of the salad and serve.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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Profile Photo
WRITTEN BY:
Sonya Gellert

Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....

READ MORE BY Sonya Gellert

You decide

Your dream holiday destination

View Results

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