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Roasted pumpkin with labneh & zaatar salad

DIRECTIONS

  1. Start by roasting the pumpkin. Preheat oven to 400F-200C.
  2. Place peeled and cubed pumpkin in an oven-proof baking dish. Drizzle with olive oil, and season with salt & ½ tbsp zaatar. Roast uncovered until the pumpkin softens (about 18 minutes).
  3. You have to turn the pumpkin every 5 minutes to ensure even cooking. Once done, remove from heat and cool down.
    To toast the nuts and seeds, place them separately on baking sheets in a single layer, and place in the preheated oven for 10 minutes, turning twice throughout.
  4. Remove from oven and cool down.
  5. To Assemble, toss leaves, nuts, seeds, pumpkin and onions.
  6. Make the dressing in a jar, shake and pour over the salad. Season and transfer to the serving bowl. Crumble the labneh balls on top and serve immediately.

INGREDIENTS

Himalaya salt

  • 1 small pumpkin, peeled, and cubed (you can use butternut squash too)
  • 300g baby spinach leaves, washed and dried
  • 1 small red onion, peeled and sliced
  • ½ cup Crumbled Labneh Balls
  • ¼ cup walnuts/pecans, toasted and roughly chopped
  • ¼ cup sunflower or pumpkin seeds, toasted
  • Salt & Black Pepper

For the dressing

  • 1 tbsp Lebanese Zaatar
  • ¼ cup Extra Virgin Olive Oil
  • ¼ cup Balsamic Vinegar or a few tbsp Aged Balsamic Vinegar
  • 1 tbsp walnut butter
  • 1 tsp Himalaya Salt