Pumpkin and pomelo borani with coconut tarator

I adore coconut, which is an ingredient of the Persian/central Asian kitchen, and especially love it with pumpkin. A tarator is a dressing. Though this one is less typical, the classic is a combination of tahini, garlic and lemon juice – a traditional salad dressing.

SERVES FOUR TO SIX AS PART OF A MULTI-COURSE MENU INGREDIENTS

1.5kg mixed squash and pumpkin, preferably heirloom, cut into 2cm wedges

2 tbsp olive oil

1 pomelo or grapefruit, peeled, deseeded and divided into large chunks

1 red chilli, thinly sliced

2-3 tbsp dried chickpeas or cooked chickpeas

3-4 tbsp shredded coconut

1 tbsp mint, roughly chopped 1 tbsp coriander, roughly chopped

For the coconut and pomelo tarator

100ml coconut milk

2 garlic cloves, finely chopped 3-4 tbsp honey, plus extra to taste 2 tbsp pomelo or grapefruit juice

METHOD

Preheat the oven to 200C/Gas 6.

Put the squash and pumpkin on a baking sheet. Sprinkle with salt and pepper and drizzle with the oil. Bake for 30 to 35 minutes, until tender.

Meanwhile, make the tarator. Whisk together the coconut milk, garlic, honey, pomelo juice and salt and pepper. Taste and adjust seasoning, adding more honey if you would like it sweeter.

Once the pumpkin is tender and cooked through, remove from the oven and transfer to a serving platter along with the chunks of pomelo.

Drizzle over the tarator and sprinkle over the chilli, the chickpeas, the shredded coconut and the herbs, and season with freshly ground pepper. Serve warm.