Name: Roast pumpkin and fig fatteh with za’atar and whipped feta
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: 800 gm small Kent pumpkin, cut into thin wedges; 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling; 1½ tbsp za'atar; 2 red capsicums, sliced thickly; 1 red onion, sliced thickly; 2 pita breads, split into two rounds; 400 gm can chickpeas, drained, rinsed; 2 tbsp pine nuts, toasted; ⅓ cup each flat-leaf parsley and mint leaves; 4 large figs, torn into large pieces; Julienned preserved lemon, to serve; whipped feta; 200 gm Greek feta; 30 ml lemon juice; 1 garlic clove, finely chopped; 50 ml extra-virgin olive oil

Roast pumpkin and fig fatteh with za’atar and whipped feta

Our Levantine-inspired roast pumpkin and fig fatteh recipe for autumn cooking and group feasts.

Roast pumpkin recipe fig fatteh with whipped feta — Za'tar roast pumpkin and fig fatteh with whipped feta

Serves 4

Prep

30M

Cook

35M

Total

1H 5M

Fatteh is a Levantine dish that features pieces of grilled, seasoned flatbread covered with other ingredients that vary according to region. In our roast pumpkin recipe, we pair za’atar roasted pumpkin with fresh figs to create a vibrant seasonal dinner dish that doubles as an excellent side plate as part of a larger Middle Eastern spread.

Ingredients

800 gm small Kent pumpkin, cut into thin wedges

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling

1½ tbsp za'atar

2 red capsicums, sliced thickly

1 red onion, sliced thickly

2 pita breads, split into two rounds

400 gm can chickpeas, drained, rinsed

2 tbsp pine nuts, toasted

⅓ cup each flat-leaf parsley and mint leaves

4 large figs, torn into large pieces

Julienned preserved lemon, to serve

whipped feta

200 gm Greek feta

30 ml lemon juice

1 garlic clove, finely chopped

50 ml extra-virgin olive oil

Method

1.For whipped feta, blend feta, lemon juice and garlic in a food processor until very smooth. With motor running, add oil in a thin steady stream and process until emulsified; season to taste and refrigerate until ready to use.

2.Preheat oven to 220°C fan-forced. Line two large oven trays with baking paper. Place pumpkin wedges on one tray; drizzle with oil and sprinkle with 1 tbsp za’atar; season. Roast until just tender (30 minutes)

3.Meanwhile, place capsicum and onion on second tray; drizzle with 1 tbsp oil. Season to taste; roast until tender (20 minutes).

4.Lightly brush pita on both sides with olive oil and char-grill each side (1-2 minutes); tear into large pieces.

5.Spread whipped feta on a platter and top with vegetables, chickpeas, pine nuts, parsley, mint and figs; scatter with remaining za’atar and preserved lemon. Serve with charred pita.

Profile Dominic Smith

Styling by Lucy Busuttil