Pumpkin fatteh


  • Serves 4 people

"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 fareexchange@bauer-media.com.au. 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
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.

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