Warm roasted pumpkin meets smoky harissa, sweet honey and crunchy spiced chickpeas for a dish that tastes like Autumn on a plate. Finished with a swirl of garlicky yoghurt, it’s vibrant, comforting, and just the thing for effortless seasonal entertaining.

Recipe, styling & photos by Steph Peirce (Everything Salads)

Serves 6

• ½ medium-sized pumpkin, skin removed and deseeded
• 4 tablespoons harissa paste
• 2 tablespoons honey or agave syrup
• 4 tablespoons olive oil
• 1 handful of coriander leaves
• extra virgin olive oil for drizzling

GARLIC YOGHURT

• 1 cup yoghurt
• 1 large garlic clove, crushed
• 2 tablespoons lemon juice
• ¼ teaspoon sea salt

CRISPY SPICED CHICKPEAS

• 1 can chickpeas, washed and drained
• 2 tablespoons olive oil
• 1 teaspoon each smoked paprika and onion powder
• ½ teaspoon each garlic powder and chilli flakes
• generous grind of salt and black pepper

Preheat oven to 170 degrees on fan-bake. Dry chickpeas on paper towels. Toss all ingredients in a mixing bowl. Line a baking tray with parchment paper. Scatter spiced chickpeas on the tray and bake for 30 minutes. Remove from the oven and allow to cool on the tray. These can be made up to 1 week ahead and stored in a sealed glass jar.

Increase the oven temperature to 190 degrees on fan-bake for the pumpkin. Cut the pumpkin into 3 cm wedges (approximately 8-10 wedges). Start by cutting the pumpkin in half, then into quarters. From there, cut each quarter into 2-3 wedges. Toss in a large bowl with olive oil, two tablespoons of harissa paste, honey, and a generous sprinkle of sea salt and freshly ground black pepper.

Line a large baking tray with parchment paper and place the pumpkin wedges on the tray, leaving 1 cm gaps between each.

Roast for 30-35 minutes until tender and browning around the edges.

Remove from the oven to cool slightly before serving.

Meanwhile, make the garlic yoghurt, mixing all ingredients in a small bowl and setting aside until needed.

Assemble the salad using a large, flat serving plate. Spread the garlic yoghurt neatly across the plate in a circular motion, leaving a 3 cm gap between the edges of the plate. Dollop and swirl two tablespoons of harissa paste on the yoghurt. Using a wide spatula, gently place pumpkin wedges across the plate. Scatter with crispy chickpeas and coriander leaves. Drizzle with extra virgin olive oil and sprinkle with flaky sea salt. Serve while the pumpkin is still warm.