Ingredients

• 1 quarter of Jap Pumpkin
• Rocket
• A soft goats cheese
• 1/2 cup of bulgur split peas
  
• 4 small pickled beetroots
• 1 small pot of Greek yogurt
• 1/2tsp of minced garlic
  
• 1 tbsp of harissa
• 1/3 cup of Sunflower and Pumpkin seeds
  
• 1 tsp paprika
• 1 tsp cumin
• 1 tsp honey

Method

1. Preheat oven to 250
2. Chop up pumpkin into medium sized cubes, cover with oil, honey, salt, cumin, and paprika. Place on a baking tray and cook for 30minutes until soft and golden on edges.
3. Cook bulgar/split peas as instructed in a pot of hot water, with some cumin, paprika and salt added.
   (Bulgar and split peas, can be swapped out for any legum or grain)
4. Mix garlic and and Greek yogurt together.
5. Toast seeds in oil with salt and small drizzle of honey.
6. Once everything is cooked and prepare assemble; place a smear of harissa and blobs of greet yogurt on the base. Then place bulga/split peas, rocket, goat cheese, beetroot and pumpkin mix together lightly. Sprinkle seed on top and add the remain harissa and Greek yogurt.
   
   Server while fresh.