Pumpkin swirls with pomegranate
Pumpkin
swirls with pomegranate
Makes 6
·
1 tbs 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 tbs lemon juice·
1/2 bunch coriander, finely chopped·
12 sheets filo pastry·
100g unsalted butter, melted·
30g sesame seeds·
Honey and pomegranate seeds, to serve
Preheat the oven to 190°C. Line a large baking tray with
baking paper. Combine ras el hanout with 1/4cup (60ml) oil.
Toss with pumpkin, season and place on tray. Roast for
25minutes or until tender. Heat remaining 1/4cup (60ml) oil in a fry pan, 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.
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
15-20minutes until golden. Serve warm, drizzled with honey and topped with
pomegranate and pistachio.