Ingredients

1 large Zucchini grated
400g pumpkin cubed and pre-roasted
4 stalks spring onion
Handful of pinenuts
2 beetroots cooked and sliced (or use a can of diced sugar-free beets)
6-8 eggs
Tsp of Dukkah
1/4 cup Mayvers Tahini
Salt & Pepper to taste

Method

1. Preroast your pumpkin until it’s slightly soft to touch

2. Grate zucchini, sprinkle over bottom of a large roasting dish

3. Toss in pumpkin cubes and sprinkle across spring onions

4.Sprinkle pinenuts over the top

5. Gently lay beetroot slices across the top

6. Spoon globs of tahini across the top of all ingredients

7. Whisk eggs and add approx. 1/4cup water – pour over mixture so that it sits slightly over top of all the ingredients

8. Spinkle dukkah, salt and pepper

9. Shake the pan to ensure all the mixture goes right through

10. Bake in moderate oven (approx 120deg for approx. 1-2hrs**)

**The slower you cook this, the deeper the flavours.

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.

Another delicious Tahini recipe from the Mayvers Tahini kitchen!