Roasted Pumpkin Salad with Chilli Labne

10 Ingredients

Number of servings

6

2 cups Greek-style natural yoghurt
800grams Kent pumpkin, cut into wedges
1/4 cup extra virgin olive oil
2teaspoons ground cumin
1/4 Woolworths sourdough, torn into small pieces
2 cloves garlic, crushed
1tablespoons chiu chow chilli oil
1/4 bunch coriander, leaves picked
1 long green chilli, finely sliced
2tablespoons pepitas, toasted

Nutrition per serving

17% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Who says salads have to be packed with green leaves? This warm pumpkin salad is a perfect winter treat, with slices of the orange vegetable served on a creamy labne base.

Method

Step 1 of 4

Line a sieve with muslin cloth. Place sieve over a bowl. Spoon yoghurt into lined sieve. Cover and refrigerate for 6 hours or overnight.

Step 2 of 4

Preheat oven to 200°C/180°C fan-forced. Grease and line 2 baking trays with baking paper. Place pumpkin on prepared tray. Drizzle half of the oil over pumpkin. Sprinkle with cumin. Roast for 45 minutes or until almost tender. Remove from oven. Season.

Step 3 of 4

Meanwhile, place bread in a large bowl. Add remaining oil and toss to combine. Place on remaining baking tray. Bake for 10 minutes, turning occasionally, or until golden-brown.

Step 4 of 4

Transfer drained yoghurt to a large bowl. Discard whey. Add garlic and half of the chilli oil, then stir to combine to create chilli labne. Season. Spoon chilli labne onto a large serving platter. Top with pumpkin and bread. Sprinkle with coriander. Top with remaining chilli oil and sliced chilli. Serve sprinkled with pepitas.