Roast pumpkin and goat’s cheese smash with dukkah on toast

1.Toast dukkah ingredients in a dry frying pan over a medium heat for 4-5 minutes or until fragrant, shaking or stirring once or twice. Remove from pan, tip into a mortar and pestle or high-speed blender and grind until seeds are split but not powdery (just a few blitzes in the blender). Store in an airtight container.

2.Place the roasted pumpkin and goat’s feta in a shallow bowl, season well with salt and pepper and roughly mash. Spread onto warm sourdough toast, add a few micro greens and sprinkle with dukkah.