Roasted squash salad with creamy homemade labneh

Roasted squash salad with creamy homemade labneh

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(2 ratings)

Prep: 20 mins Cook: 40 mins Plus 1-2 days straining


Serves 6
Labneh is a mascarpone-like strained yogurt - serve with sweet roasted pumpkin, pomegranate and leaf salad

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal273
  • fat16g
  • saturates8g
  • carbs23g
  • sugars17g
  • fibre4g
  • protein8g
  • salt0.6g
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  • 600g Greek yogurt
  • 1 fat butternut squash
  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 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)



    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 1 small red onion, finely chopped
  • seeds from 1 pomegranate (or 110g tub ready-prepared pomegranate seeds), or small handful redcurrants



    Now mainly grown in America, Spain, the Middle East and India, pomegranates originated in the…


  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.

  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.

  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.

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Comments, questions and tips

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23rd Jun, 2013
gorgeous. worthy of a posh dinner party. my husband even took at photo of it and posted it on face book!
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