Prep time
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Roast with sweet potato, fennel seeds hot smoky paprika and garlic for a tasty tortilla topper finished with a tiny spoonful of cooling Greek yogurt and tangy onion, tomato and avocado salsa. Great food to share and gossip with friends with a cool beer or glass of chilled white wine.
Serves: 4-6
  • 350 g (12oz) peeled, deseeded pumpkin or butternut squash, (weighed after preparation), cut into 2.5 cm ( 1inch) cubes
  • 300g (2oz) or 1 large sweet potato, peeled, cut into 2.5 cm (1 inch) cubes
  • 3 tablespoons olive oil
  • 2 teaspoons fennel seeds, roughly crushed
  • ½ teaspoon smoked hot paprika
  • 2 garlic cloves, finely chopped
  • Salt and freshly ground black pepper
To serve
  • ½ red onion, finely chopped
  • 1 large tomato, finely chopped
  • 2 tablespoons fresh finely chopped coriander
  • 1 small avocado, halved, stoned, diced
  • 1 lime, grated rind and juice
  • 200 g (7oz) 0% fat Greek yogurt
  • 160 g pack of Manomasa Tomatillo Tortilla Chips
  1. · Preheat the oven to 200oC/180oC fan assisted/Gas Mark 6. Add the pumpkin or butternut squash and sweet potato to a roasting tin. Drizzle over the oil then sprinkle with the fennel, paprika, and garlic. Season with salt and pepper. Gently toss the vegetables with the spice mixture then roast for 30 minutes, turning once until softened and browned.
  2. While the vegetables roast, mix the onion, tomato, coriander, avocado, lime rind and juice together to make the salsa then spoon into a bowl. Spoon the yogurt into a separate bowl. Separate the tortillas and arrange on a large platter.
  3. Mash the roasted vegetables, still in the roasting tin with a handheld masher. Spoon the hot pumpkin mix over the tortillas, top with a small spoonful of yogurt then a spoonful of the salsa and serve immediately while the roasted veg are still hot.
Cook’s Tip
Smoked paprika has the most wonderful flavour and can be bought as mild paprika or hot with the same kind of heat as chilli powder, if you don’t have any in the cupboard then use the same amount of chilli powder instead.
Recipe by Corpulent Capers at