Pumpkin and Squash Salad with Labne

By sarah_carroll

Ingredients

• Labne
• 1 butternut pumpkin, peeled, seeded, and cut into 3 cm pieces
• 60 ml olive oil, plus extra to drizzle
• 8 yellow squach
• 50 g pepitas, toasted
• 2 T finely chopped preserved lemon
• 1/2 c coriander leaves, plus extra, to serve
• 1/2 c dill sprigs, plus extra to serve
• 1/2 c mint leaves, plus extra, to serve
• 3/4 c plus 2T Harissa

Preparation

Step 1

Preheat oven to 200C. Combine pumpkin and oil in a roasting pan, then season with salt and pepper. Roast for 25 minutes or until tender.

Cook squash in a large suacepan of boiling salted water for 4 minutes or until tender. Drain then quarter.
Cobine pumpkin, squash, pumbkin seeds, preserved lemon, herbs and harissa in a large bowl, then season. Scatter with labne and extra herbs, and drizzle with extra oil to serve.