Nopal Cactus With Prickly Pear Vinaigrette And Toasted Pumpkin Seeds Recipes

TOASTED PUMPKIN SEEDS

Toasted Pumpkin Seeds image

Provided by Michael Chiarello : Food Network

Time 12m

Yield about 1 cup

Number Of Ingredients 3

Ingredients

Seeds from 1 large pumpkin, rinsed and dried
2 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

Preheat the oven to 375 degrees F.
Scatter pumpkin seeds onto a sheet pan in a single layer and drizzle with olive oil. Sprinkle with salt and pepper and toss to coat. Bake for about 7 minutes, until light brown and crispy.

NOPAL CACTUS WITH PRICKLY PEAR VINAIGRETTE AND TOASTED PUMPKIN SEEDS

Nopal Cactus with Prickly Pear Vinaigrette and Toasted Pumpkin Seeds image

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 13

Ingredients

2 nopal cactus paddles, cleaned
2 tablespoons salad oil
1 small red onion, julienned
3 teaspoons pumpkinseeds, toasted
2 ounces Prickly Pear Vinaigrette, recipe follows
4 lime wedges
1/4 cup red wine vinegar
1 tablespoon raspberry vinegar
1/2 teaspoon Dijon mustard
30 raspberries
2 ounces prickly pear syrup
1/2 cup mango, diced
Salt and pepper

Steps:

Preheat grill.
Place paddles over open grill and cook until just soft. Set aside.
Place oil in a medium saute pan over medium heat. When the oil is hot, add onions and saute until caramelized. Set aside.
Slice cactus paddles and arrange on plate. Place onions over the top and sprinkle with pumpkinseeds. Drizzle the vinaigrette over the cactus; squeeze lime over the top and set the lime wedges on the plate.
Place the vinegars, mustard, raspberries and syrup in a blender and puree. Add mango and puree until smooth. Strain the dressing and add salt and pepper to taste.

CURRIED PUMPKIN SEEDS

Curried Pumpkin Seeds image

Provided by Food Network

Time 25m

Yield 2 cups

Number Of Ingredients 4

Ingredients

2 cups raw pumpkin seeds
2 tablespoons coconut oil
1 tablespoon curry powder
1 1/2 teaspoons kosher salt

Steps:

Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
Toss the pumpkin seeds in a large bowl with the coconut oil until well coated. Sprinkle with the curry powder and salt and toss to coat completely. Spread the seeds in a single layer on the prepared baking sheet.
Bake, stirring halfway through and rotating the baking sheet, until golden brown, about 20 minutes. Serve warm or at room temperature.

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