Moroccan Spiced Pumpkin, Labneh & Avocado Bagel

Serves 2
Time 40 minutes


1 multigrain bagel
1 handful rocket leaves
1-2 tbsp labneh
½ avocado mashed with lime juice
½ tbsp dukkah

500g pumpkin, cut into small chunks
3 tbsp olive oil
½ tbsp cumin, ground
½ tbsp coriander, ground
½ tbsp pomegranate molasses
Pinch cinnamon
Salt and pepper


Preheat oven to 180°C – 200°C.

Place pumpkin in a baking dish, drizzle with olive oil and sprinkle cumin, coriander, cinnamon over and toss well. Roast for about 30 minutes or until tender and golden in colour.

Take out of oven and drizzle over pomegranate molasses, season, sprinkle with dukkah and toss well. Set aside to cool slightly.

Cut bagel in half, toast the halves or grill them with a drizzle of olive oil, spread one of the halves with the mashed avocado, labneh, pumpkin and rocket, place remaining grilled half on top as a lid.

Health tip: labneh is yoghurt cheese, simply made by hanging yoghurt and allowing the whey to strain off, a great source of protein.