Paul McGrath is executive chef at Sydney's Grounds of Alexandria. He shares a popular vegetarian recipe from Grounds' cafe, The Potting Shed.
This vegetarian dish is perfect for sharing as part of a bigger, Middle Eastern-style meal. If you don't want to use a whole pumpkin, save half for another recipe.
Ingredients
1 small heirloom butternut pumpkin
1 tbsp Labne
1tbsp mint yoghurt
1tsp zaatar spice mix
1 tsp toasted black sesame seeds
1 tsp toasted sesame seeds
1 tsp roasted pinenuts
1 flat bread
Honey
Mint
Lemon juice
Salt and pepper
For mint yoghurt
200g greek yoghurt
½ bunch of mint
20ml lemon juice
Method
1. Cut the pumpkin in half and scrape out the seeds.
2. Char the pumpkin flesh down in a hot pan until dark but not burnt.
3. Roast pumpkin halves in a preheated oven at 180C until cooked through (approx. 30 minutes)
4. While the pumpkin is roasting, make the mint yoghurt by mixing in a food processor: a bunch of mint, the Greek yoghurt and lemon juice.
5. When the pumpkin is nearly cooked, toast the flat bread.
6. Place one half of the pumpkin on top of the labne and mint yoghurt, then liberally sprinkle the sesame seeds, pinenuts and zaatar over the top. Repeat with other half.
To serve: Drizzle honey and torn herbs to finish.
Paul McGrath spoke to Good Food's Jane Holroyd.