Ingredients and Methods
Preheat the oven to 190 ° C.
To prepare the salsa, spread the pistachios onto a baking tray, drizzle with a little of the oil and sprinkle with cumin and salt. Roast for 5 minutes, or until lightly toasted. Allow to cool slightly then roughly chop.
Combine the toasted pistachios with the jicama, onion, jalapeño, oregano and tarragon in a small bowl. In a separate bowl whisk the remaining oil, lime juice, pistachio paste and garlic clove together. Pour over the pistachio mixture and stir to combine. Season with habereno sauce and salt. Set aside.
To prepare the pumpkin mole, place the pumpkin in a large bowl. Add the honey, the 1 ½ tablespoons of freshly squeezed lime juice, 1 ½ tablespoons of the oil, the spices and salt and toss to combine. Transfer into a baking tray and cover with aluminium foil. Bake for 30–40 minutes, until tender.
Transfer half of the pumpkin in a medium bowl and coarsely mash.
Place the remaining pumpkin and marinade in a food processor and blend to puree.
To serve, transfer the pumpkin mole into a communal serving dish, top with the pistachio salsa surround with tortillas chips and serve with goat’s crema. Sprinkle with micro coriander, to garnish.
Quick tip – Simply boil the pumpkin in salted water, until soft. Drain and mash with a fork. Season with honey, lime juice and spices and top with your favourite salsa.