Ingredients
Method
Get started by preheating your oven to 200°C and line a baking tray with baking paper.
Slice your pumpkin into thin wedges, coat well with the olive oil and sprinkle with the Mexican spice mix blend to get a nice all-over coverage. Place on the baking tray with space between each piece so they will go nice and crispy. Transfer to the oven and roast for 25–30 minutes or until the pumpkin is soft in the middle and golden and caramelised on the outside. Once cooked, allow to cool at room temp.
Meanwhile, prepare your remaining ingredients. Slice your Shepard Avocado into thick wedges and coat with a squeeze of lemon juice and a pinch of salt. In a small bowl combine the corn kernels, red onion and finely chopped fresh herbs. Once your pumpkin is cooked and cooled, you can build your wraps.
Lay the wraps out flat on your bench. Start with a base of baby spinach leaves, followed by the pumpkin wedges, then the corn salsa, and finally the thick wedges of avocado, topped with the herbs. Fold your wraps together and keep firm with either foil or parchment paper to transport to the beach or simply enjoy fresh at the time of making.
Ingredients
Directions
Get started by preheating your oven to 200°C and line a baking tray with baking paper.
Slice your pumpkin into thin wedges, coat well with the olive oil and sprinkle with the Mexican spice mix blend to get a nice all-over coverage. Place on the baking tray with space between each piece so they will go nice and crispy. Transfer to the oven and roast for 25–30 minutes or until the pumpkin is soft in the middle and golden and caramelised on the outside. Once cooked, allow to cool at room temp.
Meanwhile, prepare your remaining ingredients. Slice your Shepard Avocado into thick wedges and coat with a squeeze of lemon juice and a pinch of salt. In a small bowl combine the corn kernels, red onion and finely chopped fresh herbs. Once your pumpkin is cooked and cooled, you can build your wraps.
Lay the wraps out flat on your bench. Start with a base of baby spinach leaves, followed by the pumpkin wedges, then the corn salsa, and finally the thick wedges of avocado, topped with the herbs. Fold your wraps together and keep firm with either foil or parchment paper to transport to the beach or simply enjoy fresh at the time of making.