Here, classic ingredients are used simply to create a timeless dish you can share at any occasion.

HUMMUS, PUMPKIN, BEETROOT AND SEEDS WITH TURMERIC DRESSING

INGREDIENTS

• 1/2 butternut pumpkin, seeds removed, sliced into wedges
• 100ml extra virgin olive oil
• 1/2 tsp ground turmeric
• 1/2 tsp coriander seeds, crushed
• Finely grated zest and juice of 1 orange
• 2 tbs white wine vinegar
• 2 tsp caster sugar
• 2 each red and gold baby beetroots, peeled, thinly sliced using a mandoline
• 30g fresh turmeric, peeled, finely grated
• 3/4 cup (200g) thick Greek-style yoghurt
• 1 cup (260g) hummus
• 50g baby spinach leaves
• 1/3 cup (50g) pumpkin seeds (pepitas)
• 1/3 cup (55g) sunflower seeds
• 1/2 cup (80g) Sicilian or other green olives
• 200g feta, crumbled

• METHOD

  • 1
    Preheat the oven to 160ºC. Place the pumpkin on a baking paper-lined baking tray, toss with 1/4 cup (60ml) oil and sprinkle with ground turmeric, coriander seeds and orange zest. Bake for 1 hour 15 minutes or until tender and caramelised. Set aside to cool.
  • 2
    Meanwhile, combine vinegar, sugar and 1 tsp salt in a bowl. Place the beetroot in separate small bowls. Divide the vinegar among bowls. Set aside for 15 minutes to pickle, then drain.
  • 3
    To make the dressing, combine the orange juice, fresh turmeric, yoghurt, remaining 2 tbs olive oil and freshly ground black pepper in a bowl. Set aside.
  • 4
    Spread hummus over a shallow serving bowl. Arrange spinach, pumpkin, pickled beetroot, seeds, olives and feta over the top. Drizzle with dressing to serve.