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  1. Method

    • Clean and chop the pumpkin into wedges, leaving the skin on.
    • Deep fry pumpkin at 160 degree Celsius until par-cooked. Drain.
    • Combine KNORR Pronto Napoli, tomato, coriander, jalapenos, onion and oil to make Pico De Gallo salsa.
    • Return pumpkin to deep fryer to complete cooking at 160 degree Celsius. Drain. Place in a bowl with the salsa and toss lightly to combine.
    • Serve pumpkin drizzled with HELLMANN'S Real Aioli and sprinkle with roasted pepitas. Garnish with extra coriander and jalapeno.