RESTAURANT FARE AT HOME
PUMPKIN FATTEH
SERVES 4 PREP + COOK 45 MINS
• 800g small Jap pumpkin, cut into thin wedges
• 2 tbsp olive oil, plus 1 tbsp extra
• 1 tbsp za’atar, plus ½ tsp extra
• 2 red capsicums, sliced thickly
• 1 red onion, sliced thickly
• 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 30 mins and capsicum and onion 20 mins or until all vegetables are tender.
3 Meanwhile, place bread on a third unlined oven tray, lightly brush with extra oil, season. Bake 5 mins or until crisp. Break into large pieces.
Place roast vegetables, bread, chickpeas, pine nuts and
