date:Apr 11, 2014
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. Prehe