CHILLI-ROASTED PUMPKIN

(Serves 4-6)

INGREDIENTS:

For the pumpkin puree: ¼ small pumpkin (approx. 300g), peeled and cut into pieces; 75g brown sugar; juice of 1 lemon; flaked sea salt and ground black pepper

For the lemon dressing: 1 garlic clove, minced or grated; 2tbsp lemon juice; 1tbsp red wine vinegar; 90ml extra-virgin olive oil; 1½tbsp rapeseed oil; flaked sea salt and ground black pepper

For the chilli-roasted pumpkin bulgur: ¾ small pumpkin (approx. 900g), cut into 1cm slices; 60ml olive oil; 30g light brown sugar; 2tbsp Aleppo chilli flakes (pul biber); 2tbsp lemon thyme leaves; 120g bulgur wheat; handful of dill and flat-leaf parsley, chopped; 40g hazelnuts, toasted; 40g capers, drained and rinsed; 100g Mizithra or soft, fresh whey cheese

METHOD: 1.

For the pumpkin puree: Set the pumpkin in a steamer over boiling water and steam for 12-15 minutes, until completely tender. Transfer to a food processor, add the sugar and lemon juice and blend until smooth.

2. Transfer the puree to a saucepan and cook over low heat for 10-15 minutes, until thickened and concentrated in flavour. Remove from the heat and set aside to cool until needed.

3. For the lemon dressing: Combine the garlic, lemon juice, vinegar and oils in a small bowl, season generously with salt and black pepper and whisk to combine.

4. For the chilli-roasted pumpkin bulgur: Heat the oven to 220°C/200°C Fan/Gas Mark

7. Roll the pumpkin in the olive oil, sprinkle with the sugar and chilli flakes and season well generously with salt and black pepper. Transfer to a parchmentlined baking tray, scatter the lemon thyme over the top, and roast for 20-25 minutes until tender and slightly charred.

6. Meanwhile, prepare the bulgur by covering it with boiling water in a bowl and allowing it to soak for roughly five minutes. Drain, lightly run a fork through the grain to fluff it and set to one side to cool.

7. Combine the bulgur with the chopped herbs, hazelnuts and capers and stir through 60ml of the lemon dressing. The tabbouleh should be light and sharp, not drenched and heavy. Check and adjust seasoning.

8. Place the pumpkin puree on the bottom of a plate, layer the pumpkin and bulgur mixture on top, scatter the cheese over and serve.