Book Extract
140
PUMPKIN FATTEH
PREP + COOK TIME 45 MINUTES SERVES 4
800g small kent pumpkin,
cut into thin wedges
2 tablespoons olive oil
1 tablespoon za’atar
2 medium red capsicums (400g),
sliced thickly
1 medium red onion (170g),
sliced thickly
1 large wholemeal lebanese bread
round (100g), split into two rounds
1 tablespoon olive oil, extra
300g canned chickpeas, drained, rinsed
2 tablespoons pine nuts, toasted
⅓ cup fresh flat−leaf parsley leaves
⅓ cup fresh mint leaves
½ teaspoon za’atar, extra
¾ cup (200g) greek−style yoghurt
2 tablespoons lemon juice
lemon cheeks, to serve
1 Preheat oven to 220°C/200°C fan.
Line two large oven trays with
baking paper.
2 Place pumpkin on one tray;
drizzle with half the oil and sprinkle
with the za’atar. Season. Bake for
30 minutes or until pumpkin is just
tender. Place capsicum and onion on
second tray; drizzle with remaining
oil. Season. Bake for 20 minutes or
until onion and capsicum are tender.
3 Meanwhile, place bread on a third
unlined oven tray, lightly brush with
extra oil; season. Bake for 5 minutes
or until crisp. Break into 5cm pieces.
4 Place vegetables, bread, chickpeas,
pine nuts, parsley and mint on a
platter; top with extra za’atar. Serve
with combined yoghurt and juice,
and lemon cheeks.COOK’S
NOTES
You can assemble the salad
ahead of time, omitting the
bread. Serve bread on
the salad, or on the side.