Roasted pumpkin and lamb kofta: a make-ahead platter

Roasted pumpkin is fantastic for vego guests, zhuzhed up with a refreshing green tahini dressing and finished with crunchy seeds.

Vego heaven: pumpkin & green tahini. Picture: Guy Bailey

Roasted pumpkin is fantastic for vego guests, zhuzhed up with a refreshing green tahini dressing and finished with crunchy seeds. For omnivorous folk, the lamb kofte are lovely additions – think of them as an accompaniment to the pumpkin rather than the other way around.

Pumpkin & green tahini

1kg pumpkin (see tips)

2 tablespoons extra-virgin olive oil, plus extra for drizzling

2 tablespoon sesame seeds

2 tablespoon pepitas

½ lemon, cut into wedges

Small mint leaves, to serve

Green tahini dressing

½ cup natural yoghurt

½ cup dill stalks (fronds saved for garnish)

¼ cup (60ml) tahini

2-3 garlic cloves

Zest & juice of half a lemon

Preheat oven to 220C (200C fan) with oven tray inside. Wash pumpkin well (no need to peel) and slice into 2cm-thick wedges. Coat in oil, arrange on preheated tray and bake for 45-50 minutes, turning halfway through. Place dressing ingredients in a blender or food processor; blitz until combined. (Alternatively, mince garlic and finely chop dill stalks; stir through other ingredients.) Season to taste. Pop sesame seeds and pepitas into a pan, place over medium heat and set a timer for 5 minutes. Give them a shake halfway through. Turn off heat, toss seeds again and leave for a minute or so. Slather half the dressing on a platter or board, arrange pumpkin (and kofte, if doing) on top; drizzle over remaining dressing and scatter with seeds, dill and mint. Finish with a drizzle of oil and serve with lemon wedges. Serves 4-6

Serve them with lamb kofta, top right. Picture: Guy Bailey

Lamb kofta

600g lamb mince

¼ cup currants

¼ cup pine nuts

2-3 garlic cloves, minced

1 teaspoon ground cumin

1 teaspoon ground coriander

¼ teaspoon chilli flakes (to taste)

1 tablespoon chopped mint leaves, plus extra to garnish

1 teaspoon salt flakes, plus extra to garnish

¼ cup extra-virgin olive oil

Combine everything except olive oil in a bowl, massaging until the lamb becomes sticky. With wet hands, shape the mix into 3cm-long footballs. If not cooking immediately, chill until half an hour before use. Heat a barbecue grill plate or griddle pan until smoking. Brush kofte with olive oil, then grill until char marks emerge – about 3-4 minutes each side. Finish with a sprinkle of salt flakes. Makes about 20