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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.

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