roast pumpkin wedges with herbed labneh
the effortless addition that lets roast pumpkin hold the table
ingredients
Pumpkin
2-3 kg Jap pumpkin, cut into thick wedges (skin on)
4 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon paprika
Sea salt and freshly cracked black pepper
Nut and Seed crunch
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ cup pumpkin seeds
¼ cup sunflower seeds
2 tablespoons sesame seeds
½ cup roughly chopped almonds and/or pistachios
Pinch chilli flakes
Sea salt
To finish
2 x 330 g Olympus Labneh Original Herb
1 teaspoon sumac
½ cup fresh parsley, mint or dill, roughly chopped
Extra olive oil
method
Preheat the oven to 220°C (fan 200°C). Line a large tray with baking paper.
Cut pumpkin into wedges and place on the tray. Drizzle with olive oil and sprinkle with cumin, coriander, smoked paprika, salt and pepper. Toss well to coat, then roast for 30–40 minutes, turning once halfway, until deeply golden at the edges and tender all the way through.
While the pumpkin roasts, prepare the spiced seed crunch. Heat a dry frying pan over medium heat and toast the coriander and cumin for 30–60 seconds until fragrant then remove. Add the pepitas, sunflower seeds, sesame seeds and nuts to the pan and toast for 3–4 minutes, stirring, until golden and fragrant. Combine nuts, seeds, spices, chilli flakes, a pinch of salt then transfer to a plate to cool.
To serve, spread the herbed labneh onto a serving platter. Arrange the warm pumpkin wedges on top. Scatter generously with the spiced nut and seed crunch and fresh herbs. Finish with a drizzle of olive oil and a pinch of sumac.
Serves 6 - 8 as a side
