Vatapa roast pumpkin, salsa
PLEASE CLICK CENTRE OF IMAGE TO BEGIN VIDEO TUTORIAL.
Cashew & pumpkin seed farofa
YOU’LL NEED: Lined oven tray, non-stick medium frying pan, chopping board, knife
PANTRY STAPLES: Cooking oil (vegetable or grape seed)
ALLERGENS: Garlic, onion, nuts
These instructions are to serve 2 people. When cooking for 1, 4 or 6 the same techniques apply but the preparation and cooking times may change slightly.
1. To roast the pumpkin: Preheat the oven to 190 degrees fan forced. Cut the pumpkin into quarters, place on a lined oven tray and roast for 25 minutes.
2. To cook the vatapa: While the pumpkin roasts, cook the vatapa in a non-stick pan over a medium heat. It will take roughly 15 minutes to cook through completely. Vatapa is a blend of raw ingredients so give it time to ensure vegetables are tender and flavours can combine properly.
3. To make the salad: Cut the capsicum, white onion, green and yellow capsicums and coriander and place in a bowl. Season with olive oil, lime juice and salt.
4. To serve up: Spread the vatapa on a plate then top with the roast pumpkin and the salad. Sprinkle with pumpkin and cashew nut mix.