Serves four as a share plate
half butternut pumpkin, seeds removed, sliced into wedges
100ml extra virgin olive oil
1/2 tsp ground turmeric
half tsp coriander seeds, beaten
Finely grated zest and juice of 1 orange
2 tbs white wine vinegar
2 tsp caster sugar
2 every purple and gold little one beetroots, peeled, thinly sliced making use of a mandoline
30g recent turmeric, peeled, finely grated
three/four cup (200g) thick Greek-sort yoghurt
1 cup (260g) hummus
50g child spinach leaves
1/3 cup (50g) pumpkin seeds (pepitas)
1/3 cup (55g) sunflower seeds
half of cup (80g) Sicilian or other green olives
200g feta, crumbled
Preheat the oven to 160ºC. Situation the pumpkin on a baking paper-lined baking tray, toss with 1/4 cup (60ml) oil and sprinkle with floor turmeric, coriander seeds and orange zest. Bake for 1 hour 15 minutes or except smooth and caramelised. Put aside to cool.
Meanwhile, combine vinegar, sugar and 1 tsp salt in a bowl. Position the beetroot in separate small bowls. Divide the vinegar among bowls. Put aside for 15 minutes to pickle, then drain.
To make the dressing, mix the orange juice, contemporary turmeric, yoghurt, final 2 tbs olive oil and freshly ground black pepper in a bowl. Put aside. Unfold hummus over a shallow serving bowl. Arrange spinach, pumpkin, pickled beetroot, seeds, olives and feta over the top. Drizzle with dressing to serve.