- Preheat the oven to 200°C.
- Place the pumpkin on a baking tray. Drizzle with olive oil, scatter over the rosemary and season with salt. Roast for 30 minutes, or until tender and caramelised.
- Meanwhile, add 1¾ packs of the Merchant Gourmet Whole Chestnuts to a saucepan with the vegetable stock, thyme and a pinch of salt. Bring to the boil, then simmer for 10–15 minutes.
- Remove the thyme and blend the chestnuts with the butter until completely smooth. Set aside.
- For the dukkah, roughly chop the remaining chestnuts and lightly crush the coriander and cumin seeds.
- Toast the chestnuts, spices, pumpkin seeds, sunflower seeds, sesame seeds and chilli flakes in a dry frying pan until fragrant. Season with a pinch of salt.
- Mix together the garlic, sumac, red wine vinegar, olive oil and salt to make the dressing.
- Spread the chestnut purée onto a serving platter.
- Arrange the roasted pumpkin over the top.
- Spoon over the dukkah and drizzle with the sumac dressing.
- Finish with fresh parsley and sliced red chilli.
- Serve with warm flatbreads.
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