This recipe was first published in Taste magazine.
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
- 20 mins preparation
- 2 hrs cooking
- 24 hrs marinating
- Serves 8
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Ingredients
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
Method
- 1Start 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.
- 2The next day, remove labneh from cheese bag and place in a large mixing bowl.
- 3In a mortar and pestle crush fennel seeds to a powder.
- 4To 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.
- 5Preheat 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.
- 6To 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).
Notes
- Serves 8-10 as a side dish.
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