HONEY & THYME ROAST PUMPKIN WITH GARLIC LABNEH & CURRIED PUMPKIN SEEDS
Jamie Robert Johnston
Serves
4 to 6Preparation
25 mins plus overnight drainingCook
1 hrIngredients
FOR THE CURRIED PUMPKIN SEEDS | |
1 cup pumpkin seeds, scooped from the pumpkin, picked free of the stringy membrane, washed, and dried on a paper towel | |
60ml canola oil, or any neutral-flavoured oil | |
1 head garlic, smashed | |
2 tablespoons caster sugar | |
1 tablespoon mild curry powder | |
ROAST PUMPKIN WITH LABNEH, THYME & HONEY | |
400g Greek yoghurt | |
1 Crown pumpkin, cut in half crosswise, seeds scooped out and reserved | |
2 tablespoons olive oil | |
3 tablespoons runny honey | |
1 tablespoon thyme, fresh or dried | |
4-5 bay leaves | |
1 clove garlic, finely grated | |
curry oil, to serve | |
curried pumpkin seeds, to serve | |
1 bunch flat-leaved parsley, to serve |
Instructions
1. | FOR THE CURRIED PUMPKIN SEEDS |
2. | Heat the oven to 160°C. |
3. | Line a roasting tin with baking paper. |
4. | Put all the ingredients in a bowl, toss well. |
5. | Spread the seeds evenly on the roasting tray and bake for 20-30 minutes or until golden brown and delicious. |
6. | Drain off the excess oil into a bottle and pop both the oil and seeds aside for dressing the roast pumpkin. |
7. | FOR THE ROAST PUMPKIN WITH LABNEH, THYME & HONEY |
8. | Begin a day ahead by starting the labneh. Put the yoghurt in a muslin-lined sieve over a bowl. Leave overnight. |
9. | Heat the oven to 200°C. |
10. | Line a flat roasting tray with baking paper. Place the cut pumpkin on the roasting tray, skin-side down. Using the tip of the knife, score the pumpkin flesh like a Christmas ham. |
11. | Put the olive oil, honey and some salt and pepper in a bowl, then give it a good whisk to emulsify the ingredients. |
12. | Drizzle the mixture over the scored pumpkin, then sprinkle over the thyme and rip over the bay leaves. |
13. | Bake the pumpkin for about 20-30 minutes, then remove from the oven and set aside to cool to room temperature. |
14. | Put the drained yoghurt in a bowl and fold in the grated garlic and a good sprinkle of salt and pepper (going forward you could add purées such as beetroot to make a beet labneh or even add honey and cinnamon to the drained yoghurt for a sweet version). |
15. | Smooth most of the labneh onto a platter, reserving a few spoonfuls. |
16. | When the pumpkin is cool enough to handle, tear into big chunks and put them onto the platter. |
17. | Spoon over the remaining labneh. |
18. | Drizzle with curry oil and sprinkle over the roasted pumpkin seeds. |
19. | Rip the parsley leaves and dot them over the pumpkin. |
Recipes & food styling Jamie Robert Johnston / Photography Josh Griggs
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