CRISPY LEBANESE LAMB & CHICKPEAS WITH PUMPKIN HUMMUS

SERVES 4 PREP 25 MINS COOK 35 MINS PER SERVE 3610kj COST $$$

750g Kent pumpkin, skin on, 2cm wedges

2 tsp ground sumac

500g lamb sausages

400g can chickpeas, drained

2 tbsp za’atar

2 tbsp tahini 2 tbsp extra-virgin olive oil

2 tbsp lemon juice

1 tsp ground cumin

1 small garlic clove, crushed

1 tbsp pomegranate molasses (optional)

2 Lebanese flatbreads, warmed, quartered

TABOULI

2 tomatoes, finely chopped

1 Lebanese cucumber, finely chopped

½ bunch parsley, leaves, stems finely chopped

¼ bunch mint, leaves finely chopped

1 tbsp extra-virgin olive oil

1 tbsp lemon juice

1 Preheat oven to hot 200°C. Line an oven tray with baking paper.

2 Spread pumpkin over tray, sprinkle with sumac and spray with olive oil. Season. Bake 2530 minutes, until golden brown and tender.

3 Meanwhile, heat a large frying pan on high. Squeeze sausages from casings into hot pan. Brown 5-6 minutes, breaking up lumps. Add ½ cup chickpeas and fry 3-4 minutes, until lamb is well browned and crisp. Stir in half za’atar, cooking 30 seconds, until fragrant.

4 Reserve half pumpkin wedges to serve. Scrape remaining pumpkin from skin into a food processor. Add remaining chickpeas, tahini, oil, lemon juice, cumin and garlic. Process until smooth, adding a little hot water to thin if required.

5 TABOULI In a bowl, combine all ingredients, tossing well. Season.

6 Spread pumpkin hummus on serving platter. Top with reserved pumpkin wedges and crispy lamb and sprinkle with extra za’atar. Spoon over tabouli and drizzle with pomegranate molasses, if liked. Accompanyp y with flatbread.