Ingredients

• 600g peeled pumpkin, cut into 2cm pieces
• 40g (1 ⁄4 cup) burghul
• 500g extra-lean beef mince
• 1 small red onion, finely grated
• 2 tablespoons fresh mint leaves, finely chopped, plus 1 ⁄2 cup whole leaves, extra
• 2 teaspoons lemon rind, finely grated
• 1 teaspoon ground allspice
• 1 ⁄2 teaspoon ground cinnamon
• 2 teaspoons ground cumin
• 400g can chickpeas, rinsed, drained
• 1 tablespoon water
• 2 tablespoons fresh lemon juice
• 1 Lebanese cucumber, chopped
• 250g cherry tomatoes, halved
• Lemon wedges, to serve

Method

• Step 1 Preheat oven to 200C/180C fan forced. Place pumpkin on a lined baking tray. Spray with oil. Roast for 25 minutes or until tender.
• Step 2 Meanwhile, place the burghul in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes to soak. Drain well.
• Step 3 Combine burghul, mince, onion, chopped mint, rind, allspice, cinnamon and 1 teaspoon cumin in a large bowl. Season. Shape into 12 oval shapes. Spray lightly with oil.
• Step 4 Heat a large chargrill pan over medium-high heat. Add the kibbeh and cook, turning, for 6-8 minutes or until cooked through.
• Step 5 Meanwhile, process chickpeas, water, 1 tablespoon juice, half the pumpkin and remaining cumin in a food processor until smooth. Season.
• Step 6 Combine cucumber, tomato, extra mint and remaining pumpkin and juice in a bowl. Serve kibbeh with hummus, salad and lemon wedges.