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Pumpkin swirls with pomegranate

Name: Pumpkin swirls with pomegranate
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: 1 tablespoon ras el hanout; 1/2 cup (125ml) olive oil; 600g pumpkin, cut into 2cm pieces; 1 onion, finely chopped; 2 garlic cloves, finely chopped; 100g toasted pistachios, finely chopped, plus extra to serve; 100g chickpeas, rinsed, drained; 50g dried cranberries; 2 tablespoons lemon juice; 1/2 bunch coriander, finely chopped; 12 sheets filo pastry; 100g unsalted butter, melted; 30g sesame seeds; Honey & pomegranate seeds, to serve

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Crunchy filo envelopes roasted pumpkin, pistachio and cranberry for a delicious vegetarian treat.

1 tablespoon ras el hanout
1/2 cup (125ml) olive oil
600g pumpkin, cut into 2cm pieces
1 onion, finely chopped
2 garlic cloves, finely chopped
100g toasted pistachios, finely chopped, plus extra to serve
100g chickpeas, rinsed, drained
50g dried cranberries
2 tablespoons lemon juice
1/2 bunch coriander, finely chopped
12 sheets filo pastry
100g unsalted butter, melted
30g sesame seeds
Honey & pomegranate seeds, to serve

Method

1.

Preheat the oven to 190C. Line a large baking tray with baking paper. Combine ras el hanout with 1/4 cup (60ml) oil. Toss with pumpkin, season and place on tray. Roast for 25 minutes or until tender.
2.

Heat remaining 1/4 cup (60ml) oil in a frypan, add onion and cook, stirring, for 2-3 minutes until softened. Add garlic, pistachio, chickpeas, cranberries and pumpkin, and stir to combine. Remove from heat, roughly mash with lemon juice and coriander. Season and allow to cool.
3.

Lay 1 sheet of filo on the workbench, brush with a little butter and place another sheet on top, then brush with butter again. Place one-sixth of the mixture along the longest side. Roll pastry to enclose filling, then coil into a snail shape. Place on a baking paper-lined baking tray and brush with a little more butter. Repeat with remaining filo, butter and filling to make 6 swirls. Sprinkle with sesame seeds and bake for 15-20 minutes until golden.
4.

Serve warm, drizzled with honey and topped with pomegranate and pistachio.