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Roasted Pumpkin & ClemenGold Salad with Labneh & Dukkah Crumble
Caramelised pumpkin on a creamy labneh base, complemented by bright, citrusy notes of roasted ClemenGold® mandarins – a wholesome winter salad.
- Serves: 4-6 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 40 mins
Ingredients
Labneh
500 g double cream yoghurt
Roasted Pumpkin
1 large pumpkin, cut into thick wedges
4 garlic cloves, peeled
2 ClemenGold® mandarins, peeled and sliced into thick rounds
3-4 sprigs of fresh thyme, leaves picked
10 fresh sage leaves
¼ C (60 ml) extra virgin olive oil
Maldon salt & freshly ground black pepper, to season
Vinaigrette Drizzle
½ C (125 ml) extra virgin olive oil
zest of 1 ClemenGold® mandarin
1 Tbsp (15 ml) wholegrain mustard
1 Tbsp (15 ml) Dijon mustard
1-2 Tbsp (15-30 ml) finely chopped flat leaf parsley
2 Tbsp (30 ml) finely chopped coriander
1 Tbsp (15 ml) honey
pinch of Maldon salt & milled black pepper
Dukkah Crumble
1 C (250 ml) pumpkin seeds, roughly chopped
1 Tbsp (15 ml) coriander seeds, lightly crushed
2 Tbsp (30 ml) white sesame seeds
1 Tbsp (15 ml) ground cumin
1 Tbsp (15 ml) smoked paprika
2 tsp (10 ml) ground cinnamon
¼ C (60 ml) sugar
Method
Labneh
Line a sieve or colander with a muslin cloth or clean dish towel and place it over a bowl. Add the salt to the yoghurt and mix to combine. Transfer the yoghurt into the lined colander and close up with the overhanging cloth. Place it in the fridge for 12-24 hours; the longer it drains the thicker it will become.
When it’s ready, open the muslin and scoop out the labneh; set aside until ready to use. (Tip: the remaining whey that has drained can be used as a stock in a soup or used to soak nuts or grains.)
Roasted Pumpkin
Preheat the oven to 190 °C.
Place the pumpkin wedges on a large roasting tray, then add the onions, garlic, ClemenGold® slices, thyme and sage. Drizzle over the olive oil and season well with salt and black pepper.
Place into the oven to roast for 35 minutes or until the pumpkin is tender and well caramelised.
Vinaigrette Drizzle
Mix all the ingredients together and set aside.
Dukkah Crumble
In a dry pan over low-medium heat, toast the pumpkin seeds, almonds, and coriander seeds until they are lightly golden. Add the sesame seeds and continue to toast lightly. Incorporate the remaining ingredients, stirring to allow the sugar to melt and caramelise. If the mixture seems dry, add a splash of water. Once the sugar has caramelised and browned, remove from the pan and spread it out on a sheet of parchment paper. Let it cool, then break apart into a crumble.
To Assemble
On a large serving platter, spread the labneh in a thick layer. Top with all the roasted vegetables, starting with the pumpkin wedges, the roasted ClemenGold® mandarins, garlic, onions and herbs. Drizzle with the citrus vinaigrette and finally, garnish with the dukkah crumble. Serve immediately.
