Roast pumpkin, pepita yoghurt and garden leaf salad
This roast pumpkin will have you feeling good with its delicious pepita yoghurt and a little greenery for good measure.
Roast pumpkin, pepita yoghurt and garden leaf salad
serves 12
for pepita yoghurt
500g tub of live cultured yoghurt
350g pepita seeds
2 tbsp olive oil
1 tsp flake salt
Line a sieve with some cheese cloth or filter paper and place it on a jug or bowl. This setup needs to be able to fit in your fridge, with enough room in the jug to catch the whey.
Pour yoghurt into the cheese-cloth-lined sieve and place in the fridge overnight.
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Preheat your oven to 160C. Toast pepita seeds on a tray for about 20 minutes, until they start to gently colour. You may even hear them start to pop open. Set aside a handful to garnish. While the rest of the roasted pepitas are still warm, using a mortar and pestle or food processor, pound them until they become a paste, adding the olive oil and salt during this process. You should end up with a “pepita seed butter”. Whisk the hung yoghurt (labneh) together with the seed butter until smooth. Keep yoghurt whey to dress the leaves when plating.
for pumpkin
1 pumpkin, cut into wedges, de-seeded, skin on
1 tsp sumac
ÂĽ cup olive oil
2 rosemary stems
salt and pepper
Preheat oven to 190C. Toss your pumpkin wedges, olive oil, rosemary, sumac, salt and pepper together. Lay in single layer on a baking tray and roast for about 30 minutes until tender and caramelised. Arrange pumpkin on a plate with dollops of the pepita seed yogurt. Garnish with herbs and salad leaves dressed with whey and olive oil.
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This recipe first appeared in the February 2024 issue of SALIFE magazine.
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