Name: Roasted squash salad with creamy homemade labneh
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: Moroccan
Ingredients: 600g Greek yogurt; 1 fat butternut squash; 3 tbsp olive oil; 1 tbsp pomegranate molasses; 1 tbsp clear honey; 2 tbsp red wine vinegar; 50g mixed baby leaves (or wild rocket pea shoots or beet leaves); 1 small red onion finely chopped; seeds from 1 pomegranate (or 110g tub ready-prepared pomegranate seeds), or small handful redcurrants

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Roasted squash salad with creamy homemade labneh

Roasted squash salad with creamy homemade labneh

Sarah Cook

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Serves 6

Easy

Prep: 20 mins

Cook: 40 mins

Plus 1-2 days straining

A star rating of 5 out of 5.3 ratingsRate

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Labneh is a mascarpone-like strained yogurt - serve with sweet roasted pumpkin, pomegranate and leaf salad

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

600g Greek yogurt
1 fat butternut squash
3 tbsp olive oil
1 tbsp pomegranate molasses
1 tbsp clear honey
2 tbsp red wine vinegar
50g mixed baby leaves (or wild rocket

pea shoots or beet leaves)
1 small red onion

finely chopped
seeds from 1 pomegranate

(or 110g tub ready-prepared pomegranate seeds), or small handful redcurrants

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Nutrition: per serving

kcal273
fat16g
saturates8g
carbs23g
sugars17g
fibre4g
protein8g
salt0.6g

low

Method

step 1

The day before, line a bowl with muslin. (If you don’t have any muslin, line a sieve with a new J-cloth and set it over a bowl.) Stir ½ tsp salt into the yogurt. Tip into the muslin, then bring the edges together to form a tight bundle, tie with string and hang over the bowl (or simply tip into the J-cloth lined sieve). Put in the fridge for 24-36 hrs to drain. You should be left with a firmer, soft cheese-like substance. Keep chilled until ready to serve.
step 2

Heat oven to 200C/180C fan/gas 6. Trim the top and bottom of the squash. Slice into 1in-thick rounds, halving any huge ones– you’ll need at least 6 slices. Where there are seeds, scrape out with a teaspoon. Brush with 2 tbsp of the oil, season and roast for 30-40 mins on baking sheets, turning halfway, until tender. Leave at room temperature until ready to serve.
step 3

Spread a round base of labneh on 6 plates and divide the squash slices between them. Mix the remaining oil with the pomegranate molasses, honey, vinegar and seasoning, then toss with the salad leaves and onion. Divide between the plates, then scatter with pomegranate seeds or redcurrants.

RECIPE TIPS

LABNEH

Labneh has a lovely richness like cheese but is much lower in fat. It’s made by straining yogurt, which gives you a thick, creamy result with a texture a bit like mascarpone. If you’re lucky enough to live near Turkish or other Eastern Mediterranean shops, you should be able to buy it there, but it is really simple to make.

Recipe from Good Food magazine, June 2013

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A star rating of 5 out of 5.3 ratings

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