Ingredients
Method
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Jap pumpkin 1.2 kg
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Tomato, diced 100.0 g
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Coriander, chopped 20.0 g
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Jalapeno, sliced 10.0 g
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Red onion, diced 50.0 g
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Oil 30.0 ml
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Pepitas, roasted 30.0 g
Preparation
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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.
