Roasted Chickpea, Pumpkin and Corn Tacos

While the pumpkin is in the oven, drain and rinse the chickpeas. Pat the chickpeas dry using paper towel. Add the chickpeas and Mexican Fiesta spice blend to a medium bowl. Season with salt and pepper and drizzle with olive oil. Toss to coat. Transfer to the second oven tray lined with baking paper and bake in the oven for 10-12 minutes, or until browned and crispy. Once cooked, combine the pumpkin and chickpeas together in a medium bowl.

Meanwhile, drain the tinned sweetcorn. Heat a medium frying pan over a high heat. Add the corn kernels and cook for 3-5 minutes, tossing occasionally, or until lightly charred.

Meanwhile, finely chop the coriander (reserve a few leaves for garnish!). Deseed and finely chop the long red chilli (if using). Combine the coriander, long red chilli and mayonnaise in a medium bowl. Season with salt and pepper and loosen with 2 tsp (for 2 people) / 1 tbs (for 4 people) of water. Mix well.

Roughly chop the cos lettuce.

Heat the mini flour tortillas in a sandwich press or on a plate in the microwave in 10 second bursts, or until warmed through.