Sumac Roasted Pumpkin

🧂 Ingredients

• 1 kg pumpkin

  cut in wedges
• 2 tbsp sumac
• 2 tbsp honey
• 2 tbsp olive oil
• salt
• pepper
• 500 g whole milk yoghurt
• 1 tsp salt
• 1 clove garlic

  crushed
• 1 tbsp lemon juice
• 50 g hazelnuts
• 1 handful parsley

  chopped
• 4 tbsp pomegranate seeds

Instructions

• 1 Mix all the ingredients together. Place in muslin cloth or towel and hang over a
  bowl in the fridge for 4-6hrs
• 2 Roast hazelnuts in oven @ 180c for 10 minutes. Wrap in a cloth and massage to
  remove skin. Chop roughly.
• 3 Cut the pumpkin into wedges – either4 larger or 8 smaller depending upon size of
  pumpkin.  I did 8 x 2” wedges
• 4 Drizzle with oil, salt & sumac
• 5 Place on a lined baking tray andvroast for 20 minutes @ 180c (cooking times will
  vary depending upon pumpkin size
• 6 Drizzle honey over pumpkin and roastfor a further 10 minutes
• 7 Place labneh on center of plate and swirl to make a "pool"of labneh. Place
  pumpkin on top and then scatter chopped hazelnuts, pomegranate and parsley over.
  I like to use maldon salt to finish too but it's not "essential"

Nutrition Info