Moorish Mezze Plate

To prepare the ingredients, dice the tomato and coarsely chop the parsley. Cut the lemon into wedges and finely chop the brown onion. Peel the pumpkin and cut into 5 mm slices.

Combine the tomato, parsley, a drizzle of olive oil and a squeeze of lemon juice in a small bowl. Season with salt and pepper and set aside.

Toss the pumpkin in half of the olive oil. Season with salt and pepper. Place the pumpkin on the prepared oven tray and cook for 20 minutes or until tender. Add Lebanese breads to the oven in the last 5 minutes to heat through (or alternatively you can wrap them in a dampened tea towel and pop them in the microwave for 30 seconds).

Meanwhile, toast the pine nuts in a dry medium frying pan for 1-2 minutes or until toasted (watch them so they don’t catch and burn). Set aside. Heat the remaining olive oil in the same frying pan. Add the brown onion and cook, stirring, for 3 minutes, or until soft. Add the mince and cook, breaking up with a wooden spoon, for 5 minutes or until browned. Season with salt and pepper and reduce heat to medium-low. Cook for a further 15 minutes or until meat caramelises then toss through the pine nuts.