Ingredients

• 1 large zucchini (grated)
• 400g pumpkin cubed and pre-roasted
• 4 stalks spring onion, 6-8 eggs
• Handful of pinenuts, Tsp of dukkah
• 2 beetroots cooked and sliced (or use a can of diced sugar-free beets)
• ¼ cup Mayver’s Unhulled Tahini
• Salt & Pepper to taste

Method

1. Pre-roast your pumpkin until it’s slightly soft to touch. Grate zucchini, sprinkle over bottom of a large roasting dish.
2. Toss in pumpkin cubes and sprinkle across spring onions. Sprinkle pinenuts over the top. Gently lay beetroot slices across the top. Spoon globs of tahini across the top of all ingredients.
3. Whisk eggs and add approx. ¼cup water – pour over mixture so that it sits slightly over top of all the ingredients. Spinkle dukkah, salt and pepper.
4. Shake the pan to ensure all the mixture goes right through.
5. Bake in moderate oven (approx 120°C for approx. 1-2hrs**)

1. For a richer creamier flavour we love adding Persian Feta into the mix! This recipe tastes amazing the day after served cold with a side salad of baby spinach, pinenuts and lemon.