This recipe was first published in Taste magazine.
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Ingredients
Labneh dressing
Slow-roasted pumpkin
Method
1.Start this recipe a day in advance. To make labneh, pour yoghurt into a cheese bag or clean pillowcase. Place in a colander and set over a large bowl. Cover and refrigerate overnight to drain, then discard liquid.
2.The next day, remove labneh from cheese bag and place in a large mixing bowl.
3.In a mortar and pestle crush fennel seeds to a powder.
4.To the bowl of labneh add crushed garlic, mint, fennel powder and olive oil. Mix well and season with salt. Cover and refrigerate until ready to serve.
5.Preheat oven to 120°C. In a large bowl place pumpkin, sliced fennel, olive oil, thyme, salt and pepper. Mix until combined then tip into a large roasting tray and roast for 2 hours until tender and golden. Cool to room temperature.
6.To serve, place pumpkin on a large platter and drizzle with some of the labneh dressing. Place remaining dressing in a bowl on the table as it goes with all the other dishes for this meal (see recipes below).
Note
- Serves 8-10 as a side dish.
