Slow-roasted pumpkin with toasted fennel seed and labneh dressing

Gemmayze St restaurant's head chef and owner Samir Allen shares this delicious side dish recipe that sees slow-roasted pumpkin paired with a fennel-spiked labneh dressing. Try alongside a lamb roast

By Samir Allen
  • 20 mins preparation
  • 2 hrs cooking
  • 24 hrs marinating
  • Serves 8
  • Print
This recipe was first published in Taste magazine.
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Labneh dressing
  • 500 millilitre plain Greek yoghurt
  • 40 gram fennel seeds, toasted
  • 5 clove garlic, crushed
  • 200 gram mint, finely chopped
  • 20 millilitre olive oil
Slow-roasted pumpkin
  • 1 buttercup pumpkin, peeled and cut into large dice
  • 1 bulb fennel, finely sliced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper


  • 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).


  • Serves 8-10 as a side dish.

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