Chef's Recipes

Pumpkin fatteh

Australian Gourmet Traveller recipe for pumpkin fatteh.

  • Serves 4
  • 25 mins preparation
  • 50 mins cooking plus soaking, cooling
Pumpkin fatteh
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

To request a recipe, write to Fare Exchange, Australian Gourmet Traveller, GPO Box 4088, Sydney, NSW 2001, or email Please include the restaurant's name and address or business card, as well as your name and address.


  • 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


  • 1
    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.
  • 2
    Cook chickpeas in a large saucepan of simmering water over medium heat until tender (40-45 minutes). Drain well and set aside to cool.
  • 3
    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.
  • 4
    Stir yoghurt and lemon juice in a bowl to combine, season to taste and set aside.
  • 5
    For lemon dressing, whisk ingredients in a bowl, season to taste and set aside.
  • 6
    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.