Roast pumpkin and lentil salad with lemon and sumac labneh is a healthy and filling vegetarian meal to have for lunch or dinner. It can also be served as part of a shared meal.
What is labneh? It is a Middle Eastern strained yoghurt that is often used in savoury applications, e.g. as a dip. Its consistency is in between Greek yoghurt and cream cheese.
This recipe is gluten-free and vegetarian. It can be made vegan by omitting the eggs and using plant-based yoghurt or cheese instead of the labneh. This salad is high in fibre and has a decent amount of protein, both of which will keep you satisfied for hours.
Roast pumpkin and lentil salad with lemon and sumac labneh
- 1/2 butternut pumpkin
- canned lentils, drained
- salad leaves
- salt and pepper
- drizzle of extra virgin olive oil
- eggs (optional)
- coriander leaves
- Pre-heat oven to 200°C (180°C fan-forced).
- Peel and cut pumpkin in 1cm slices. Place on a baking tray lined with wax paper. Bake until golden brown, about 20 minutes.
- While the pumpkin cooks, rinse and drain lentils. If using eggs, cook them to your liking (I recommend soft- or hard-boiling them).
- When pumpkin is ready, remove from oven and let cool slightly.
- Zest the lemon using a microplane or fine grater. Mix labneh with lemon zest and sumac.
- Arrange salad leaves, lentils and pumpkin on plates or bowls. Season with salt, pepper, lemon juice and a drizzle of olive oil.
- Add labneh and eggs (if using) to salads and enjoy.