Pumpkin & Coriander Salsa
22 min·Fusion
Pumpkin & Coriander Salsa
Ingredients
Main
- 600g butternut pumpkin, finely chopped
- Olive oil cooking spray
- 2 tsp brown mustard seeds
- 1 red onion, finely chopped
- 62.50 ml currants
- 40.00 ml red wine vinegar
- 36.40 gm olive oil
- 40.00 ml finely chopped fresh coriander leaves
Instructions
4 steps
- 1
Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper. Arrange pumpkin, in a single layer, on prepared tray. Spray with oil. Bake for 20 minutes or until pumpkin is tender.
20 min - 2
Meanwhile, place mustard seeds in a frying pan over medium-high heat. Cook for 2 minutes or until seeds begin to pop.
2 min - 3
Combine seeds, onion, currants, vinegar and oil in a bowl. Stand for 20 minutes to let flavours develop.
20 min - 4
Place pumpkin in a bowl. Add coriander and currant mixture. Stir to combine.
Progress
0 / 4 steps