You don’t need to go out to enjoy this top quality vegetarian dish.

Photo: Supplied

The Grounds of Alexandria in Sydney is one of the most instagrammed spots in Australia, and with it’s world-class florist, sustainable/ urban chic and the country’s most famous pig on site (Kevin Bacon, for those playing at home) it’s not hard to see why. Then of course, is the food. To put it lightly? It’s next level. Within the precint is sister restaurant The Potting Shed, a beautiful, rustic space with a menu wall-to-wall with delicious options. If you can’t make it (for the food, and also the Snapchat fodder… let’s be real here) Group Executive Chef Paul McGrath shares how you can make one of the restaurant’s signature recipes – Pumpkin Fatteh – at home. It’s a “hearty vegetarian dish that’s full of flavour [and] the zesty mint yoghurt keeps it fresh, making it an ideal share style plate as the weather heats up.”


● 1 Heirloom butternut pumpkin

● 1 tbsp Labne

● 1tbsp Mint yoghurt (details below)

● 1tsp Za’atar spice mix

● 1 tsp Toasted black sesame seeds

● 1 tsp Toasted sesame seeds

● 1 tsp Roasted pinenuts

● 1 pce Flat bread

● Honey

● Mint

● Lemon juice

● Salt and Pepper to season

Mint yoghurt

● 200g greek yoghurt

● 1/2 bunch of mint

● 20ml lemon juice


1. Cut the pumpkin in half and scrape out the seeds

2. Char the pumpkin flesh down in a hot pan until dark but not burnt

3. Roast pumpkin in a preheated oven @180°C until cooked through (approx. 30 mins)

4. While the pumpkin is roasting, make the mint yoghurt by mixing in a food processor

the mint, greek yoghurt and lemon juice

5. When the pumpkin is nearly cooked toast the flat bread

6. Plate the pumpkin on top of labne and mint yoghurt, liberally sprinkle the sesame seeds, pine nuts and za’atar over the top

October 11, 20169:25am

nutrition | body+soul

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