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, use half for this dish.
Buttercup and chickpea tacos with lime crème, spinach, radish and fermented chili salsa
Cook time: 30 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Chickpeas
Couple
1 tinFamily
2 tinsButtercup
Couple
AllFamily
AllTaco spices
Couple
1 packetFamily
1 packetLime crème
Couple
1 pottleFamily
1 pottleSpinach
Couple
1 bagFamily
1 bagAvocado
Couple
1Family
2Cucumber
Couple
1/2Family
1Tacos
Couple
AllFamily
AllCoriander*
Couple
HalfFamily
HalfFermented chili salsa
Couple
1 pottleFamily
1 pottleRadish
Couple
AllFamily
AllInstructions
1
Preheat oven to 200 degrees Celsius.
2
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.
3
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.
4
Serve the buttercup and chickpeas in the tacos topped with radish and cucumber salad, avocado slices and mesclun.
Drizzle with fermented chili salsa and lime crème, enjoy!
