Ingredients
- 1kg pumpkin, deseeded & cut into 3cm thick wedges
- ¼ cup olive oil
- 400g can chickpeas, drained & rinsed
- 1 tsp ras el hanout spice, plus extra for dusting
- 60g roasted almonds, roughly chopped
- 2 tsp toasted sesame seeds
- ¼ cup fresh coriander leaves, to serve
- sea salt & freshly ground black pepper
- 1 cup Greek yoghurt
- 1 tbs hulled tahini
- 1 tbs honey
- 2 tsp lemon juice
Dressing
Serves: 4-6
Prep: 20 mins
Cooking: 30 mins
Method
Preheat oven to 170°C Fan or 190°C Conventional.
Rub the pumpkin with half the oil and season well with salt and pepper.
Arrange in a single layer on a large baking tray lined with baking paper.
Bake for 30 minutes until tender.
At the same time, place chickpeas on paper towel and pat dry.
Transfer to a bowl and toss with remaining oil.
Transfer to a baking tray lined with baking paper and roast with the pumpkin for 30 minutes until golden and crunchy.
Cool chickpeas on the tray then transfer to a bowl.
Season with salt, add ras el hanout and toss to coat.
For dressing, whisk all ingredients together in a bowl and season with salt.
To assemble, arrange pumpkin on a large platter and dollop over dressing.
Scatter over chickpeas, almonds and sesame seeds.
Dust with extra ras el hanout and top with coriander leaves.
Recipe presented by Falcon.
