Open-faced pumpkin kibbeh with lemony swiss chard

This is a play on a traditional Levantine pumpkin kibbeh, where lemony greens are stuffed into a shell of crispy bulgur and pumpkin. This open-faced version makes a great vegan centrepiece.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200C. Place a medium sized saucepan on a high heat and add the sliced onions, 1 teaspoon salt and 100 millilitres of oil. Cook for 5 minutes, stirring occasionally, then reduce the heat to medium and cook for another 15 minutes until golden and caramelised, stirring from time to time. Add the swiss chard, chickpeas and ¼ teaspoon salt and cook for another 10 minutes, until wilted. Stir in the sumac and take off the heat.

Step 2

Meanwhile, line a 33cm x 23cm swiss roll tin with baking parchment, slightly overlapping the edges of the tin. In a medium mixing bowl, combine the bulgar, pumpkin puree, self raising flour, cinnamon, ground coriander, paprika, 2 tablespoons of oil, 1½ teaspoons salt and a good grind of black pepper. Transfer to your prepared tin and use your fingers or a spatula to press down and evenly distribute the mixture and flatten across the base of the pan. Bake for 20 minutes, until lightly golden.

Step 3

In a small bowl, whisk together the tahini, lemon juice, 75 millilitres of water and ⅛ teaspoon of salt, until smooth.

Step 4

Once the base is ready, evenly spread the chickpea and spinach mixture on top, then drizzle over the tahini and bake for 12 minutes. Allow to cool slightly.

Step 5

In a small mixing bowl, mix together the coriander, parsley and remaining 90 millilitres of oil and set aside.

Step 6

When ready, use the parchment paper to help you lift and transfer the pie onto a wooden board. Spoon over the herb oil and the pomegranate molasses and serve with the lemon wedges to squeeze alongside.