Ingredients
| 600g pumpkin, cut into wedges | |
| 2 tablespoons olive oil | |
| ½ teaspoon sweet smoked paprika | |
| ½ teaspoon ground cumin | |
| 1 avocado, sliced | |
| 100g creamy feta, crumbled | |
| mole verde (see recipe) |
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Instructions
| 1. | Heat the oven 200°C. |
| 2. | Toss the pumpkin with the olive oil and spices and put onto an oven tray lined with baking paper. |
| 3. | Season with salt and pepper and roast for 30 minutes or until tender. |
| 4. | Put onto a platter, along with the avocado and feta. Dollop over the mole verde. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings