Marmalade-roasted pumpkin with labneh

Ingredients:

Labneh:

• 1 tub (1kg) plain double-cream yoghurt
• Pinch of salt
• 2 tsp (10ml) sumac (optional)
• Handful each parsley and coriander, chopped
• Juice (60ml) and grated peel of 2 limes
• 1 red chilli, seeded and finely chopped

Pumpkin:

• ⅔ cup (160ml) citrus or mandarin marmalade (click here for recipe)
• 8 sprigs fresh thyme
• 4 cloves garlic, finely chopped
• 2 green chillies, seeded and finely chopped
• 1 onion, chopped
• 1 Tbsp (15ml) cumin seeds
• 1 tsp (5ml) smoked paprika
• Glug olive oil
• 1 medium-sized pumpkin (about 1kg), sliced into wedges
• Salt and milled pepper
• Toasted pumpkin seeds, for serving

Method

1. Combine labneh ingredients and stir until well combined. 
2. Line a bowl with muslin cloth and spoon mixture into the centre.
3. Bring edges of cloth together and secure with string.
4. Place bag in a colander over a bowl.
5. Leave in fridge to strain overnight.
6. Preheat oven to 180°C.
7. Combine citrus or mandarin marmalade, thyme, garlic, chilli, cumin seeds, olive oil, season and mix until well combined.
8. Coat pumpkin in marmalade mixture.
9. Spread onion over a base of a lined baking tray and top with pumpkin in a single layer.
10. Roast for 25-30 minutes until golden and sticky, tossing every 10 minutes.
11. Arrange roasted pumpkin on a platter.
12. Remove labneh from cloth, adjust seasoning and dollop over pumpkin.
13. Sprinkle with toasted pumpkin seeds.

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