Cook time: 30 minutes
couple, family
The taco spice in this dish is simply crushed coriander and black cumin or nigella seed, which pair nicely with the sweet buttercup.
*Coriander is a shared ingredient. On the 3-or 4-Night plan, use one third for this dish. On the 5-Night plan, use one quarter.
Preheat oven to 200 degrees Celsius.
Cut the pumpkin in half and remove the seeds, cut each half into thin wedges, the skin is edible. Place in a bowl with strained and rinsed chickpeas. Add a good pinch of salt, taco spice, and a splash of oil.
Roast on a tray for 20 minutes, tossing a few times until the buttercup is golden and crispy.
Thinly slice the radish and cucumber, roughly chop the coriander, combine in a bowl, with a splash of vinegar, oil and a pinch of salt.
Once the chickpeas and pumpkin are cooked, heat the tacos in a dry fry pan for a few seconds on each side. If you’re on the gluten-free plan add a few splashes of water to help soften the tacos.
Cut the avocado in half, remove the stone and scoop out the flesh, slice.
Serve the buttercup and chickpeas in the tacos topped with radish & cucumber salad, mesclun and avocado slices.
Drizzle with fermented chili salsa and lime crème, enjoy!
Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.
Pause or cancel your plan at any time.
Skip the supermarket with our Fruit Box Add-On. Lovingly packed by our team, this add-on includes a selection of seasonal fresh fruit. A perfectly easy way to make sure you and your loved ones get your 5+ a day!
Lorem ipsum dolor, sit amet consectetur adipisicing elit. Perspiciatis sit vitae laboriosam iusto? Vitae, veritatis. Repellendus quo officia perferendis assumenda, corrupti autem temporibus. Tenetur, laboriosam temporibus fugiat nam perspiciatis ut!
