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How to make Pumpkin swirls with pomegranate

Yield = 6
Prep time: 0:20
Cook time: 0:50
Total time: 1:10

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, to serve
  • Pomegranate seeds, to serve

Method

  • Step 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.
  • Step 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.
  • Step 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.
  • Step 4 Serve warm, drizzled with honey and topped with pomegranate and pistachio.