LONG WEEKEND DINING!
PUMPKIN FATTEH
SERVES 4 PREP & COOK 45 MINUTES
800g small pumpkin, cut into thin wedges
2 tbsp olive oil, plus 1 tbsp extra
1 tbsp za’atar, plus ½ tsp extra
2 red capsicums, thickly sliced
1 red onion, thickly sliced
1 Lebanese bread round, split into two rounds
300g can chickpeas, drained, rinsed
2 tbsp pine nuts, toasted
1/3 cup flat-leaf parsley leaves
1/3 cup mint leaves
¾ cup Greek-style yoghurt
2 tbsp lemon juice lemon cheeks to serve
1 Preheat oven to 220°C. Line two large oven trays with baking paper.
2 Place pumpkin on one tray, drizzle with half the oil, sprinkle with za’atar; season. Place capsicum and onion on second tray, drizzle with remaining oil; season. Bake pumpkin for 30 minutes and capsicum and onion for 20 minutes or until all vegetables are tender.
3 Place bread on a third unlined oven tray, lightly brush with extra oil; season. Bake for 5 minutes or until crisp. Break into large pieces.
Place roast vegetables, bread, chickpeas, pine nuts and herbs on a
