A trip to the spice merchant today had me buying all these beautiful spices and seasonings. Za'atar was one of these spices that made its way home with me.
A subtle blend of savory dried herbs like oregano, marjoram or thyme, and toasted earthy spices like cumin and coriander with sesame seeds, salt and sumac.
Paired with roasted pumpkin and you have yourself an beautiful middle eastern dish.
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What you need
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1/4 of a Pumpkin cut into slices (or cubes)
Tbsp Za’atar spice
1 Tsp Sumac
1/4 cup Toasted pinenuts
Small can Chickpeas
Red onion slices
Bunch of parsley
50g feta
EVOO
Salt & Pepper
Preheat oven to 200°c
Oil your pumpkin slices with za’atar spice, salt and pepper and bake for 20-25mins - flipping slices half way through cooking - allow to cool
In a hot pan, add EVOO, chickpeas, salt and sumac and fry till crispy - allow to cool
In another pan, toast your pinenuts
On a platter add your hummus and Greek yoghurt and mix, allowing this to form the bed of your salad.
Add onion, pumpkin, chickpeas, pinenuts, parsley, feta and a squeeze of lemon
Sprinkle a little more sumac and serve.
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For a #vegan option - omit the Greek yoghurt and feta with a plant based feta.
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