Ingredients
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1.5kg butternut pumpkin, peeled, thinly sliced
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2 teaspoons sumac
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1/4 cup olive oil
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10 flour tortillas
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150g baby rocket
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1 tablespoon lemon juice
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2 tablespoons pine nuts, toasted
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150g Greek feta, crumbled
Method
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1Preheat oven to 200°C/180°C fan-forced. Place pumpkin, sumac and 2 tablespoons of oil on a large baking tray. Toss to coat. Season with salt and pepper. Roast for 35 minutes, or until pumpkin is golden and just tender.
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2Heat tortillas following packet directions. Place rocket, lemon juice and remaining oil in a bowl. Toss to combine.
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3Fold each tortilla in half, then in half again to form a cone. Divide rocket mixture evenly between tortillas. Top with pumpkin. Sprinkle with pine nuts and feta. Serve.
Source: taste.com.au
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