By chef Jo Lusted
1/2 cup pumpkin seeds
generous pinch each cumin and chili powder
sea salt and freshly ground black pepper, to taste
1 ripe avocado
1/3 cup non-fat Greek yogourt
3 limes, juiced
2 Bartlett pears
1/2 medium jicama, peeled and thinly sliced
1 1/2 cups corn kernels, toasted
1/2 cup low-fat feta cheese, crumbled
1/3 cup each fresh cilantro and mint, coarsely chopped
- Preheat oven to 350 F. Toss pumpkin seeds with a little olive oil, cumin, chili powder and sea salt. Toast for 6 to 8 minutes, until fragrant. Allow to cool.
- In a small food processor, combine avocado, yogourt and lime juice and purée until smooth. Season with salt and pepper to taste. Transfer to a bowl and set aside.
- Cut pears in half, core, thinly slice and transfer to a large bowl. Add jicama, toasted corn and toss. Divide into serving bowls, drizzle with dressing and garnish with pumpkin seeds, feta cheese, cilantro and mint.