Baja Shepard Avocado Beach Wraps with Aioli Dipping Sauce - Recipe by Luke Hines

Ingredients

300 g pumpkin
1 Tbs extra virgin olive oil
1 tsp Mexican spice mix blend
1 Shepard avocado
Squeeze of lemon or lime juice
1/4 cup corn kernels
1/4 red onion, finely sliced
1 Tbs finely chopped coriander or parsley
Salt to season
1 handful of baby spinach
2 large wraps of your choice
Aioli sauce for dipping

Method

Get started by preheating your oven to 200 C and line a baking tray with baking paper.

Slice your pumpkin into thin wedges, coat well with the olive oil and sprinkle with the Mexican spice mix blend to get a nice all-over coverage. Place on the baking tray with space between each piece so they will go nice and crispy. Transfer to the oven and roast for 25–30 minutes or until the pumpkin is soft in the middle and golden and caramelised on the outside. Once cooked, allow to cool at room temp.

Meanwhile, prepare your remaining ingredients. Slice your Shepard avocado into thick wedges and coat with a squeeze of lemon juice and a pinch of salt. In a small bowl combine the corn kernels, red onion and finely chopped fresh herbs. Once your pumpkin is cooked and cooled, you can build your wraps.

Lay the wraps out flat on your bench. Start with a base of baby spinach leaves, followed by the pumpkin wedges, then the corn salsa, and finally the thick wedges of avocado, topped with the herbs. Fold your wraps together and keep firm with either foil or parchment paper to transport to the beach or simply enjoy fresh at the time of making.

Credits: Australian Avocados

Photo Credits: Australian Avocados