Flatbread with Roasted Pumpkin and Harissa Yogurt

Sweetly roasted, fresh and spicy

This flatbread is a modern combination with North African-inspired flavors, not a traditional dish with a set recipe. The pumpkin takes center stage: roasting the wedges at a high temperature browns the cut sides and caramelizes the edges while softening the flesh. This gives it more depth than simply cooking the pumpkin until tender. Harissa brings heat and spice; yogurt and lemon make that heat feel fresher and balance the sweetness. Feta adds saltiness and a creamy, slightly crumbly bite.

Pumpkin is widely available in the Netherlands, especially in autumn and winter, but you can also make this dish with pumpkin from the pantry or freezer. For roasting, use fresh pumpkin cut into wedges, so there is enough surface area to brown. Leave space between the pieces on the baking sheet: if they are crowded, they will steam rather than roast. The oven should be properly hot; turn the wedges only once the undersides have distinct brown patches. The skin of many edible pumpkin varieties can be eaten after roasting, but remove it if it stays tough.

Harissa varies in heat and saltiness from brand to brand. So start by stirring a small amount into the yogurt and taste before adding more. Greek yogurt makes a thick sauce that stays on the bread; regular yogurt works too, but may be a little thinner. No feta on hand? Soft goat cheese adds a similar salty note, though its flavor is more pronounced. Flat-leaf parsley and mint keep everything fresh; feel free to use only parsley if mint isn't available.

The thinly sliced raw red onion cuts through the soft pumpkin and creamy sauce. If the onion is too sharp for you, leave the slices in cold water for a few minutes and pat them dry before adding. Pumpkin seeds are more than a garnish here: toast them briefly in a dry frying pan until fragrant, so they turn properly crunchy. Serve the flatbreads straight away, while the bread is warm and the seeds still have their crunch. You can make the roasted pumpkin and harissa yogurt separately ahead of time and store them covered in the fridge; heat the pumpkin through and top the bread just before eating. The ingredients are also delicious at room temperature, for example as a packed lunch.