Butternut and Halloumi Koftes

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Step 1.

The night before you intend to eat, pop your chickpeas in a bowl and cover them with water. Leave to soak for at least 10 hours.

Step 2.

Heat your oven to 200°C.

Step 3.

Cut your squash in half lengthways. Roast it in the oven for 45 mins until caramelised and tender.

Step 4.

Pickle your chillies. Add your apple cider vinegar, 200ml water, sugar and a pinch of salt to a heatproof jug, then heat in a microwave until steaming.

Step 5.

Finely slice your 3 green chillies, then pop them in a bowl. Pour your hot cider vinegar mix over the top, then leave them to pickle.

Step 6.

Make your kofte. Roughly chop your chillies and parsley. Grate your halloumi.

Step 7.

Add your chickpeas to a food processor and pulse to break up slightly. Add the flesh from your butternut squash, chillies, fresh parsley, breadcrumbs, ground cumin, ground coriander, 1 tsp of your sumac and ½ tsp of salt. Blitz until it comes together in a paste.

Step 8.

Add your halloumi and mix to combine.

Step 9.

Roll your mixture into balls, then pop in the fridge to chill for 15 mins.

Step 10.

Make your chopped salad. Finely dice your red onion. Dice your tomatoes and cucumber.

Step 11.

Add your red onion to a bowl along with your lemon juice and a pinch of salt. Scrunch up with your hands to lightly pickle. Add your diced tomato, cucumber, a small handful of chopped parsley and 1 tsp of your sumac.

Step 12.

Heat a generous glug of olive in a large frying pan. Once hot, add your kofte and fry for a few mins on each side until deeply golden and crisp.

Step 13.

Add your butter to a heatproof dish and grate in your garlic. Microwave until the butter is just melted.

Step 14.

Warm your naan in the oven for a few mins.

Step 15.

Assembly time. Brush your naan with garlic butter, then dollop on a little yoghurt. Sprinkle with your chopped salad, then add a few kofte on top. Scatter with pickled chillies and a pinch of sumac, then serve.

Soaking your dried chickpeas overnight softens them so you can blend them more easily, as well as making them more digestible. Using these instead of tinned chickpeas gives incredible texture.

For the Kofte
100g Dried Chickpeas
1 Small Butternut Squash
2 Green Chillies
Handful of Fresh Parsley
250g Halloumi
100g Fresh Breadcrumbs
1 Tsp Ground Cumin
1 Tsp Ground Coriander
1 Tsp Sumac
For the Pickled Chillies
3 Green Chillies
200ml Apple Cider Vinegar
2 Tbsp Caster Sugar
For the Chopped Salad
2 Large Tomatoes
½ Cucumber
1 Red Onion
1 Lemon
1 Tsp Sumac
To Serve
250g Yoghurt
50g Butter
1 Small Clove of Garlic
4 Naan
Olive Oil