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Roast Patti Pans with Spiced Chickpeas and Garlic Labneh

4 as a side or sharing platter

Green, yellow or white patti pans are dainty squashes with a distinctive scalloped edges - they're a real summer treat. Ours come from Bedlam Farm in Lancashire who are dedicated to organic farming and grow a range of veg including squash, asparagus and organic wheat for biscuits. Patti pans can be roasted whole, sliced horizontally and fried, or in this sharing platter, cut into chunky wedges and served with spice roast chickpeas and garlic labneh. delicious as part of a vegetarian or grilled meats spread.

5 Farmdrop products in this recipe


Here’s how you do it

  1. Preheat the oven to 200℃/180℃ fan. Cut the stem and root off the patti pans, then cut into wedges. Toss with oil and salt and arrange in a single layer on a large baking tray.
  2. Toss the chickpeas with the oil, house spice blend, and a generous sprinkling of salt and spread onto another baking tray.
  3. Roast both in the oven for 25 minutes with the squash on the top shelf until tender and charred at the edges.
  4. Smear the labneh onto a serving plate, dot with a few confit garlic cloves and a drizzle of garlic oil.
  5. Top with the roast chickpeas, hot roasted patty pans, lemon zest, juice, toasted flaked almonds and herbs.
  6. Serve immediately.


  • 2 patti pan squashes
  • 1 can (240g) chickpeas
  • 2 tsps Rooted Spices House Spice Blend
  • 160g labneh
  • A few cloves confit garlic and garlic oil
  • 1/2 bunch coriander
  • Zest of 1 lemon and juice of ½ lemon*
  • 1 tbsp flaked almonds, toasted*

*from the larder

Suitable for

  • Vegetarians
  • Gluten free

What’s in this recipe


Organic Chickpeas

1 Can (400g)


Bedlam Farm

Organic Patti Pan Squash (Small)

2 Squashes


Court Lodge Organics

Organic Labneh

1 Bottle (~160g)