Barbecued Corn & Roasted Butternut Pumpkin, Black Beans & Jalapeno Sour Cream
This recipe is by Hetty Lui McKinnon. Roast pumpkin, barbecued corn seasoned with a little paprika then tossed with black beans and served with a cumin vinaigrette and jalapeno sour cream. This could either be served as a vegetarian main or a side salad.
Ingredients
Butternut pumpkin, Sweetcorn, Black beans, Sour cream, Cumin Vinaigrette (Extra virgin olive oil, Wine vinegar, Fresh coriander, Dijon mustard, Cumin, Garlic clove), Pumpkin seeds, Lime, Extra virgin olive oil, Manchego, Jalapeno, Fresh coriander, Paprika, Sea salt, Black pepper.
Preparation and storage notes
Transfer to a serving bowl and pour over dressing. Toss well. Serve with a dollop of jalapeno sour cream.