There’s an abundance of pumpkin and new season Hass Avocadoes in stores at the moment and beautiful winter weather to enjoy a little al fresco dining.
Here’s a recipe from health and fitness guru and cookbook author Luke Hines. Combining with avocado growers, he has come up with this taste-tempting but healthy Thai-style roasted pumpkin with a zingy avocado dressing.
Luke Hines’ Hass Avocado Recipe
Thai-style roasted pumpkin wedges with avocado dressing and crunchy seeds (Serves 4)
1 large Kent pumpkin (about 2 kg), unpeeled, deseeded and cut into large wedges
1 tablespoon melted coconut oil
1 teaspoon ground cumin
1 teaspoon ground coriander
sea salt and freshly ground black pepper
2 tablespoons pumpkin seeds, lightly toasted
1 small handful of coriander leaves
1 lime, cut into cheeks, to serve
AVOCADO DRESSING
125 ml (1⁄2 cup) olive oil
1 Hass avocado. Hass avocados have a creamy texture that’s perfect for smashing.
1 handful of coriander leaves
1 tablespoon apple cider vinegar
1 teaspoon chilli powder
zest and juice of 1 lime
pinch of sea salt
Preheat the oven to 180°C and line a large baking tray with baking paper.
Place the pumpkin pieces on the prepared tray and, using your hands, massage in the oil and spices to coat well. Season generously with salt and pepper and bake for about 45 minutes, or until the pumpkin is soft and caramelised, with crispy skin and a lovely golden-brown colour on the outside.
While your pumpkin is cooking, make the avocado dressing. Add all the ingredients to a food processor and blitz until well combined, smooth and creamy. Set aside.
To serve, divide the pumpkin wedges among plates or pile onto a large plate.
