Pumpkin and coriander salsa

Pumpkin and coriander salsa

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Turn simple meals into something special with generous dollops of this super condiment.

The ingredient of Pumpkin and coriander salsa

  1. 600g butternut pumpkin, finely chopped
  2. Olive oil cooking spray
  3. 2 tsp brown mustard seeds
  4. 1 red onion, finely chopped
  5. 1/4 cup currants
  6. 2 tbsp red wine vinegar
  7. 2 tbsp olive oil
  8. 2 tbsp finely chopped fresh coriander leaves

The instruction how to make Pumpkin and coriander salsa

  1. Preheat oven to 220u00b0C/200u00b0C 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.
  2. Meanwhile, place mustard seeds in a frying pan over medium-high heat. Cook for 2 minutes or until seeds begin to pop.
  3. Combine seeds, onion, currants, vinegar and oil in a bowl. Stand for 20 minutes to let flavours develop.
  4. Place pumpkin in a bowl. Add coriander and currant mixture. Stir to combine.

Nutritions of Pumpkin and coriander salsa

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calories: https://schema.org
calories: NutritionInformation

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