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Ingredients
US|METRIC
4 SERVINGS
- 1 kg butternut pumpkin (or a mix of butternut and Jap)
- salt
- olive oil (for drizzling)
- 400 grams burghul (fine, plus a tad extra if needed)
- 1 brown onion (finely grated and squeezed to remove excess juice)
- 1 tsp. ground cumin
- 1 tsp. baharat (Lebanese mixed spice)
- 1 sprig fresh oregano (leaves picked and finely chopped)
- 2 sprigs marjoram (leaves picked and finely chopped)
- 1/4 cup mint leaves (finely chopped)
- 1 pinch chilli powder (optional)
- 1 lemon (zest of)
- 1 Orange (zest of)
- salt
- freshly ground black pepper
- 6 Tbsp. plain flour (approximately)
- vegetable oil (for deep-frying)
- Greek yoghurt (plain, or labne drizzled with olive oil, to serve)
- 2 Tbsp. olive oil
- 1 brown onion (finely diced)
- 1 tsp. baharat (Lebanese mixed spice)
- 1 tsp. ground cumin
- 1/3 cup chickpeas (drained tinned, organic if possible, rinsed, drained well, peeled and halved)
- 600 grams mixed greens (baby spinach, kale, wild sorrel, endive, finely chopped)
- 1 Tbsp. sumac
- 1/2 tsp. chilli powder (optional)
- haloumi (or diced fetta, optional)
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