This versatile dish is substantial enough to be served as a meat-free main, but it could easily steal the show as a side salad, too.
- 2 butternut pumpkin (1kg each), 1 halved lengthways, 1 quartered lengthways
- 80 ml (1/3 cup) extra-virgin olive oil, plus extra for drizzling
- 35 gm berbere spice (see note)
- 95 gm (1/3 cup) coconut yoghurt
- 1 tbsp lemon juice
- Finely grated zest of 2 lemons
- 1 pita bread
- 75 gm roasted macadamias, chopped
- 40 gm crimson raisins
- 3 small golden shallots, thinly sliced
- 80 ml (1/3 cup) red wine vinegar
- 80 ml (1/3 cup) extra-virgin olive oil
- 2 small broccoli, small florets shaved on a mandolin
- 1 cup each firmly packed small mint, dill, and coriander leaves
- 1Preheat oven to 200˚C fan-forced. Place pumpkin on a roasting pan, cut-side up, drizzle with oil and scatter with berbere spice; season to taste. Roast until golden, caramelised and cooked (40-45 minutes). Once cooked, scoop out pumpkin from the halves into a large heatproof bowl, cool slightly and discard skin. Transfer to a food processor; add yoghurt, lemon juice and zest, season to taste and process until smooth.
- 2Meanwhile, combine raisins, shallots, vinegar and oil in a bowl; season to taste and set aside until ready to use.
- 3Preheat a lightly greased barbecue or char-grill pan to high. Drizzle pita bread with extra oil, season to taste and cook, turning until slightly charred (1-2 minutes). Cool slightly then break into large pieces.
- 4Drain raisins, reserving the vinegar mixture, and combine with broccoli and herbs in a large bowl; season to taste.
- 5Spread smashed pumpkin mixture over the base of a large platter, then top with roasted pumpkin quarters and broccoli fatteh. Scatter over macadamias, drizzle with the reserved vinegar mixture and serve charred pita on the side.
Berbere spice is available from specialist spice shops.