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Serves 4-6 Starters and mains
Preheat the oven to 200C/400F/ Gas 6. Put the squash and pumpkin on a baking sheet.
Sprinkle with salt and pepper and drizzle with the oil. Bake for 30-35 minutes, until tender. Meanwhile, make the tarator. Whisk together the coconut milk, garlic, honey, pomelo juice and season with salt and pepper. Taste and adjust seasoning, adding more honey if you’d like it sweeter.
Once the pumpkin is tender and cooked through, remove from the oven and transfer to a serving platter along with the pomelo.
Drizzle over the tarator and sprinkle over the chilli, the dried chickpeas, the shredded coconut, the herbs and season with freshly ground pepper. Serve warm.
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