Ingredients
• 650g peeled butternut pumpkin, chopped
• 1/4 cup (60ml) olive oil, plus extra to drizzle
• 2 teaspoons zaatar (see notes)
• 400g can chickpeas, rinsed, drained, mashed with a fork
• 1 cup (70g) fresh breadcrumbs
• 1 cup flat-leaf parsley leaves, chopped
• 1 egg, lightly beaten
• 200g thick Greek-style yoghurt
• 1 tablespoon tahini
• Finely grated zest of 1 lemon, plus 1 tablespoon juice
• 250g haloumi, sliced
• 4 bread rolls, toasted
• Butter lettuce leaves and tomato slices, to serve
Method
1. Preheat the oven to 220°C.
2. Place pumpkin on a baking tray, drizzle with oil, scatter with 1 teaspoon zaatar and season. Roast for 20-25 minutes until tender and lightly caramelised. Transfer to a bowl and mash to a coarse paste with chickpeas, crumbs, parsley and egg. Shape into 4 patties. Chill for 15 minutes.
3. Meanwhile, combine the yoghurt, tahini and lemon zest and juice in a bowl. Season and set aside until ready to serve.
4. Heat 2 tablespoons oil in a frypan over medium heat. Fry the patties, turning once, for 6-8 minutes until golden. Keep warm.
5. Wipe the pan clean, then return to medium heat. Place the remaining 1 tablespoon oil in the frypan, add the haloumi and cook, turning, for 1-2 minutes until golden.
6. To assemble, spread the bottoms of the toasted rolls with the yoghurt mixture, then top with lettuce, tomato, haloumi, a pumpkin patty and an extra dollop of the yoghurt mixture. Sprinkle with remaining 1 teaspoon zaatar, then replace the roll tops and serve immediately.
