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Roasted sumac pumpkin and feta soft tacos

  • 0:30 Prep
  • 0:35 Cook
  • Makes 10


  • 1.5kg butternut pumpkin, peeled, thinly sliced
  • 2 teaspoons sumac
  • 1/4 cup olive oil
  • 10 flour tortillas
  • 150g baby rocket
  • 1 tablespoon lemon juice
  • 2 tablespoons pine nuts, toasted
  • 150g Greek feta, crumbled


  • 1
    Preheat 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.
  • 2
    Heat tortillas following packet directions. Place rocket, lemon juice and remaining oil in a bowl. Toss to combine.
  • 3
    Fold 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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