Ingredients
- 800g kent pumpkin
- 1/3 cup (80ml) Cobram Estate Light Flavour Extra Virgin Olive Oil
- 3 teaspoons za’atar
- 400g can chickpeas
- 150g labne
- 2 large wholemeal pitta bread rounds (230g)
- salt and pepper
Method
- Preheat oven to 220°C/200°C fan-forced. Line three oven trays with baking paper.
- Peel and thinly slice pumpkin. Place pumpkin, in a single layer, on one tray. Drizzle with 2 tablespoons of the oil; sprinkle with 2 teaspoons za’atar. Season.
- Drain, then rinse chickpeas; place on another tray. Drizzle with 1 tablespoon of the oil and season with salt; toss until well coated.
- Roast pumpkin and chickpeas for 20 minutes or until pumpkin is golden and tender, and chickpeas are golden and crisp. Transfer chickpeas to a small bowl; line the oven tray with a new sheet of baking paper.
- Transfer half the pumpkin to a medium bowl with half the labne; mash to combine. Season to taste. Spread mashed pumpkin mixture on breads; top with pumpkin slices. Place breads on two of the lined trays.
- Bake for 10 minutes or until flatbreads are golden and crisp.
- Place spoonfuls of remaining labne onto flatbreads, then top with the chickpeas and remaining za’atar. Serve drizzled with remaining oil.
Recipe by The Australian Women’s Weekly.
Photography by John Paul Urizar. Styling by Kate Brown and Lucy Tweed.
