Corn, Pumpkin & Avocado Salad

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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.