This pumpkin dish from Miss Polly’s Kitchen is a great way to use our Natural Greek Style yoghurt!


  • 1 kg pumpkin – skin on
  • 2 tbsp dukkah
  • 1 can chickpeas – drained
  • 2 tbsp honey
  • 120g rocket
  • ½ cup mint
  • ¼ cup toasted pumpkin seeds
  • ½ red chilli – thinly sliced


  • 1 cup Raglan Food Co Natural Greek Style yoghurt
  • ¼ cup lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried dill
  • 1 garlic clove – minced
  • ½ cup each of fresh mint & basil – finely chopped


  1. Preheat your over to 220ºC fan bake.
  2. Place the chopped pumpkin onto a lined baking tray, drizzle with oil then sprinkle over the dukkah. Season well. Roast on the top shelf of the oven for 35-40 minutes, or until cooked.
  3. Place the drained chickpeas on a second tray, drizzle with olive oil and season with salt & pepper. Bake them on the lower shelf for about 20-25 minutes or until crispy.
  4. Mix the dressing ingredients together. Season to taste and set aside.
  5. When there is five minutes of cooking time left on the pumpkin, take the tray out, drizzle the honey over top, and then place it back into the oven for five minutes.
  6. Smear half the dressing onto a platter. Scatter half the rocket and mint leaves over the top and then place the cooked pumpkin and chickpeas on top. Layer the remaining ingredients then drizzle the rest of the dressing on top or place in a serving ramekin and everyone can help themselves.
  7. Serves 4 as a side or add some protein of your choice and make it a full meal! Enjoy.

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

More Recipes

  • Harissa Chickpeas with Natural Greek Style Yoghurt (v, df)
  • Marinated Peaches with Vanilla Coconut Cream (df*)
  • Vanilla Bean Cookie Dough Slice (v, df, gf)
  • Very Berry Slice (v, df)