Fresh and zesty corn tostada salad loaded with rich and creamy avocado, sweet caramelised butternut squash, peppered with grated cheese and seasoned pomegranate molasses tossed tomatoes, a gorgeous crunch of fresh zesty sweet flavours in every mouthful.
Prep time 15 mins / Roasting time 30 mins
Ingredients
(serves one)
1 baked corn tostada disk
1 handful of mixed lettuce, spinach and rocket leaves
1 jalapeno sliced
6 baby plum tomatoes, halved
1 spring onion sliced
1 cup of diced butternut squash
1/4 cup of shredded cheddar
1/2 avocado diced
1 tbsp coconut oil
1 tbsp pomegranate molasses
1 tbsp coriander
sea salt and black pepper
Pre heat your oven to 200 degrees, toss the diced butternut squash in the coconut oil and season with salt and black pepper, place in a roasting tin a roast in the oven for 30 minutes, turning once half way through.
Drizzle the pomegranate molasses over the plum tomatoes, then layer all the ingredients on your corn disk and finish off with a scattering of the caramelised butternut squash and enjoy.
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