Guest guest Posted May 11, 2010 Report Share Posted May 11, 2010 Corn, Pumpkin & Avocado Salad 8 teaspoons vegetable oil 3 corn cobs, husk and silks removed, kernels removed 400 g (14 oz) pumpkin, peeled, seeded, cut into 2 cm (3/4 " ) pieces 2 teaspoons ground cumin 1/3 cup vegan sour cream 8 teaspoons lemon juice 2 cloves garlic, crushed 400 g (14 oz) can chickpeas (garbanzo beans), rinsed 1 medium avocado, coarsely chopped 8 small red radishes, scrubbed, sliced 1/3 cup shredded basil 1/4 cup pepitas 1. Heat half the oil in a large frying pan over moderate heat. Cook and stir corn for 6 to 8 minutes or until golden. Transfer to a large heatproof bowl. 2. Add remaining oil to pan. Cook and stir pumpkin for 5 to 6 minutes or until golden and almost tender. 3. Sprinkle cumin over pumpkin; cook and stir for 1 minute more or until fragrant. Add pumpkin to bowl with corn. Cool slightly. 4. Whisk sour cream, juice and garlic in a medium jug. 5. Combine pumpkin mixture, chickpeas, avocado and radish in a large serving bowl. 6. Drizzle dressing over salad. 7. Add basil and season with salt and pepper; stir gently to combine. Sprinkle pepitas over salad. Serve at once. Serves 6. Quote Link to comment Share on other sites More sharing options...
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