This autumnal dish celebrates butternut pumpkin with skin on, roasted until golden and caramelised. The key is to avoid overcrowding the tray, allowing the pumpkin to roast rather than steam, and to embrace the dark edges where flavour concentrates.
Start by slicing half a large butternut pumpkin (seeds removed) into 1cm rounds. Toss with two tablespoons of extra-virgin olive oil, one tablespoon of honey, one teaspoon each of ground cumin and smoked paprika, salt and pepper. Spread in a single layer and roast for about 25 minutes.
Meanwhile, toss a drained 400g tin of chickpeas with one tablespoon of olive oil and a pinch of salt. After the initial roasting, scatter the chickpeas and two roughly chopped garlic cloves over the pumpkin. Return to the oven for another 15–20 minutes until everything is golden and the chickpeas are crisp.
For the tahini mandarin yoghurt, combine 200g natural yoghurt, two tablespoons of tahini, the zest of one mandarin, the juice of half a mandarin (sieved), a little grated garlic and a pinch of salt. Adjust to taste for a creamy, nutty finish with a citrus lift.
To serve, spread the yoghurt on a plate, pile on the roasted pumpkin and chickpeas, then garnish with three tablespoons of pomegranate seeds, small handfuls of mint and coriander leaves, three tablespoons of chopped almonds and macadamias, and a drizzle of good quality olive oil. Serve with sliced chilli on the side for a family-friendly kick.
