Recipe: Mexican spiced pumpkin and avocado salad
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
(3 votes, average: 3.67 out of 5)
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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
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(3 votes, average: 3.67 out of 5)
Loading...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!
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.
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.
Combine 1 heaped tbsp of the spice blend in a bowl with the yoghurt and lime juice then drizzle this over the coriander.
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.
Scatter the feta and pepitas over the top of the salad and serve.
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!
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.
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.
Combine 1 heaped tbsp of the spice blend in a bowl with the yoghurt and lime juice then drizzle this over the coriander.
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.
Scatter the feta and pepitas over the top of the salad and serve.
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
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!
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.
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.
Combine 1 heaped tbsp of the spice blend in a bowl with the yoghurt and lime juice then drizzle this over the coriander.
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.
Scatter the feta and pepitas over the top of the salad and serve.
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Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....
READ MORE BY Sonya GellertYou decide
Loading ...Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....
READ MORE BY Sonya GellertYou decide
Loading ...Sonya Gellert is a contributing writer and associate editor for Khoollect. She lives in Sydney....
READ MORE BY Sonya GellertYou decide
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