Carb-Conscious Hasselback Kofta Pumpkin

Nutrition per serve

Ingredients

• 500g butternut pumpkin
• 1pcs red onion
• 1pcs zucchini
• 10g kofta seasoning
• 1pcs avocado
• 1bunch dill
• 20g walnuts
• 30g pepitas
• 100g rocket leaves
• 50g feta
• 23ml extra virgin olive oil
• 10ml white wine vinegar

Method

1. Step 1 — Cut hasselback pumpkin
   Check your avocado is ripe before starting the recipe (see cooking tip). Preheat oven to 220C, fan-forced. Cut pumpkin into 4 pieces. Put cut-side down on a chopping board. To prevent cutting all the way through, put a chopstick on each side of pumpkin. Using a sharp knife, cut pumpkin widthwise at 5mm intervals, without cutting all the way through. (Or, simply cut pumpkin into wedges.)
2. Step 2 — Prep ingredients
   Cut the onion into thin wedges. Thickly slice the zucchini on an angle. Combine the kofta seasoning and 1 tbs extra virgin olive oil in a bowl and season with salt and pepper.
3. Step 3 — Roast vegetables
   Line an oven tray with baking paper. Put the vegetables on the lined tray. Brush or drizzle most of the seasoning mixture over the pumpkin, and the remaining seasoning mixture over the onion and zucchini. Roast for 25-27 mins until the pumpkin is almost tender.
4. Step 4 — Prep salad
   Meanwhile, to make the dressing, combine 2 tsp white wine vinegar and 2 tsp extra virgin olive oil in a large bowl and season with salt and pepper. Slice the avocado into thin wedges. Pick the dill sprigs and finely chop the stems.
5. Step 5 — Toast walnuts and pepitas
   Scatter the walnuts and pepitas over the onion. Roast for a further 3-4 mins until the walnuts and pepitas are toasted and the pumpkin is tender.
6. Step 6 — Toss salad and serve
   Add the dill sprigs and stems, onion, zucchini, walnuts, pepitas, avocado and rocket to the dressing and toss to coat. Divide the pumpkin and avocado salad among plates. Crumble over the feta to serve.

Allergens

Sulphites, Walnut, Milk