Pumpkin fatteh

SERVES 4 PREP AND COOK TIME 45 MINUTES

Fatteh is an Arabic word that literally means “crumbs.” It’s usually day-old bread that is repurposed to create another meal. Play around with the choice of roasted vegetables; you could try eggplant, fennel or baby carrots.

1kg small Kent pumpkin, cut into thin wedges

¼ cup (60ml) extra virgin olive oil 1 tablespoon za’atar

2 medium red capsicums (400g), sliced thickly

1 medium red onion (170g), cut into thick wedges

1 large wholemeal Lebanese bread round (100g), split into two rounds 400g 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 yoghurt 2 tablespoons lemon juice

1 Preheat oven to 220°C (200°C fan-forced). Line two large oven trays with baking paper.

2 Place pumpkin on one tray; drizzle with 1 tablespoon of the oil and sprinkle with za’atar.

Season with salt and freshly ground pepper. Place capsicum and onion on second tray; drizzle with another tablespoon of the oil. Season. Bake pumpkin for 30 minutes and capsicum and onion for 20 minutes or until all vegetables are tender.

3 Meanwhile, place bread on a third unlined oven tray, lightly brush with remaining oil; season. Bake for 5 minutes or until crisp.

4 Place roast vegetables, chickpeas, pine nuts, parsley and mint on a platter; top with extra za’atar. Serve with bread broken into large pieces and the combined yoghurt and lemon juice.

Not suitable to freeze or microwave.