Middle Eastern Pumpkin Cappelletti

55 Mins

Serves 2

Middle Eastern Pumpkin Cappelletti

This pumpkin cappelletti meal is bursting with mouth-watering flavour. Ingredients like zaatar spice and Greek yoghurt make it simply irresistible for the whole family.

INGREDIENTS

500g pumpkin, peeled and cut in to 2cm cubes
2 tablespoons olive oil
2 tablespoons zaatar spice mix (see below)
¹⁄3 cup full fat Greek yoghurt
¹⁄2 teaspoon harrisa (to taste)
Handful fresh parsley leaves, chopped
280g pack Latina™ Fresh Roasted Pumpkin, Leek & Sage Cappelletti
Home made Zaatar spice mix
¹⁄4 cup sumac
2 tablespoons thyme
2 tablespoons marjoram
2 tablespoons oregano
1 teaspoon coarse salt

METHOD

  1. Preheat oven to 200°C (180°C fan-forced). Line a large baking tray with baking paper. Toss pumpkin, olive oil and spice mix together. Place in a single layer, on prepared tray. Roast for 40 minutes or until golden and tender. Remove from oven and gently break up cubes of pumpkin with a fork
  2. Combine yoghurt, harissa and parsley in a small bowl. Add cappelletti to a large pot of boiling water. Cook for 4 minutes. Drain, toss with pumpkin and top with a dollop of seasoned yoghurt.

RECIPE VIDEO