3 tablespoons olive oil
¼ cup thick plain yoghurt
1 tablespoon tandoori spice paste
1 tablespoon lemon juice
2 cloves garlic, crushed
500 grams pumpkin, peeled and cut into 1cm thick wedges
400-gram tin chickpeas, drained and rinsed
sea salt and pepper
8 medium-sized tortillas, warm
2 cups purchased coleslaw with dressing
avocado, sour cream, lime or lemon wedges
Preheat the oven to 180°C fan bake.
Whisk the oil, yoghurt, tandoori paste, lemon juice and garlic together in a large bowl and season with salt and pepper.
Add the pumpkin and chickpeas and turn to coat everything in the spice paste.Tip on to a large, lined baking tray, scraping out all the paste then spread out to a single layer. Roast for 20–25 minutes, turning once, until the pumpkin is tender and the chickpeas are golden.
To serve: Spread the tortillas with sour cream, then top with the cooked pumpkin and chickpeas, coleslaw and sliced avocado. Squeeze over a little lime or lemon juice, roll up and eat. Serves 4.