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. You can assemble the salad ahead of time, omitting the bread. Serve bread on the salad, or on the side.