Roasted squash salad with creamy homemade labneh

Name: Roasted squash salad with creamy homemade labneh
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 6
Cuisine: Global
Ingredients: 600 grams Greek yogurt; 1 fat butternut squash; 3 Tbsps olive oil; 1 Tbsp pomegranate molasses; 1 Tbsp clear honey; 2 Tbsps red wine vinegar; 50 grams mixed baby leaves (or wild rocket, pea shoots or beet leaves); 1 small red onion, finely chopped; 1 small seeds from 1 pomegranate (or 110g tub ready-prepared pomegranate seeds), or redcurrants

If you want to add more gluten free and lacto ovo vegetarian recipes to your recipe box, Roasted squash salad with creamy homemade labneh might be a recipe you should try. This recipe serves 6. One portion of this dish contains about 12g of protein, 8g of fat, and a total of 207 calories. This recipe covers 16% of your daily requirements of vitamins and minerals. Head to the store and pick up pomegranate molasses, clear honey, olive oil, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour. 10 people found this recipe to be scrumptious and satisfying. A couple people really liked this side dish.

Instructions

The day before, line a bowl with muslin. (If you dont have any muslin, line a sieve with a new J-cloth and set it over a bowl.) Stir 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.

Ingredients you will need

Soft Cheese

Yogurt

Salt

Equipment you will use

Sieve

Bowl

Heat oven to 200C/180C fan/gas

Equipment you will use

Oven

Trim the top and bottom of the squash. Slice into 1in-thick rounds, halving any huge ones youll need at least 6 slices. Where there are seeds, scrape out with a teaspoon.

Ingredients you will need

Squash

Seeds

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.

Ingredients you will need

Cooking Oil

Equipment you will use

Baking Sheet

Spread a round base of labneh on 6 plates and divide the squash slices between them.

Ingredients you will need

Greek Yogurt

Base

Squash

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.

Ingredients you will need

Pomegranate Molasses

Pomegranate Seeds

Red Currants

Seasoning

Vinegar

Honey

Onion

Cooking Oil

Equipment

Ingredients

Servings:

600grams

Greek yogurt 1

fat butternut squash 3Tbsps

olive oil 1Tbsp

pomegranate molasses 1Tbsp

clear honey 2Tbsps

red wine vinegar 50grams

mixed baby leaves (or wild rocket, pea shoots or beet leaves)1small

red onion, finely chopped 1small

seeds from 1 pomegranate (or 110g tub ready-prepared pomegranate seeds), or redcurrants

Recommended wine: Chardonnay, Gruener Veltliner, Sauvignon Blanc

Chardonnay, Gruener Veltliner, and Sauvignon Blanc are my top picks for Salad. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.