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Shirni Parwana's masala carrot cake

"I'd love to make Shirni Parwana's masala carrot cake for our next birthday party. Would you ask for the recipe?" Emily Glass, Glynde, SA REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via  Facebook . Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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Pumpkin fatteh


"My husband took me to Sefa Kitchen in Bondi last week and we ate a really delicious salad of pumpkin, chickpeas and mint. I would love to make it at home."
Susie Lee, North Bondi, NSW

REQUEST A RECIPE
To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email fareexchange@bauer-media.com.au. Please include the restaurant's name and address or business card, as well as your name and address.

You'll need

1 kg Jap pumpkin, cut into thin wedges 50 ml olive oil 200 gm dried chickpeas, soaked overnight in cold water, drained 50 gm pine nuts 1 piece Lebanese flatbread 200 gm Greek-style yoghurt Juice of 1 lemon ½ cup (loosely packed) each flat-leaf parsley and mint 1 tbsp black sesame seeds   Lemon dressing 100 ml extra-virgin olive oil 50 ml grapeseed oil 25 ml lemon juice 25 ml white wine vinegar Pinch of caster sugar

Method

  • 01
  • Preheat oven to 200C. Toss pumpkin and oil in a bowl to coat, season to taste, scatter on oven trays lined with baking paper and roast until golden and tender (40-45 minutes). Set aside.
  • 02
  • Cook chickpeas in a large saucepan of simmering water over medium heat until tender (40-45 minutes). Drain well and set aside to cool.
  • 03
  • Meanwhile, scatter pine nuts over 2 oven trays, add flatbread and roast, shaking occasionally, until pine nuts are golden and flatbread is crisp (3-5 minutes). Set aside to cool, then break flatbread into pieces and set aside.
  • 04
  • Stir yoghurt and lemon juice in a bowl to combine, season to taste and set aside.
  • 05
  • For lemon dressing, whisk ingredients in a bowl, season to taste and set aside.
  • 06
  • Place pumpkin, chickpeas, pine nuts, flatbread and herbs in a large bowl, drizzle lemon dressing over, season to taste and gently toss to combine. Arrange on a platter, top with a few dollops of yoghurt, scatter with black sesame seeds and serve with extra yoghurt.

Note You'll need to begin this recipe a day ahead to soak the chickpeas.


At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Aug 2013

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