Recipe: Roast pumpkin and lentil salad with lemon and sumac labneh

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

  • Servings: 2 as a main
  • Difficulty: easy
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  • 1/2 butternut pumpkin
  • canned lentils, drained
  • salad leaves
  • labneh
  • lemon
  • sumac
  • salt and pepper
  • drizzle of extra virgin olive oil
  • eggs (optional)
  • coriander leaves


  1. Pre-heat oven to 200°C (180°C fan-forced).
  2. Peel and cut pumpkin in 1cm slices. Place on a baking tray lined with wax paper. Bake until golden brown, about 20 minutes.
  3. While the pumpkin cooks, rinse and drain lentils. If using eggs, cook them to your liking (I recommend soft- or hard-boiling them).
  4. When pumpkin is ready, remove from oven and let cool slightly.
  5. Zest the lemon using a microplane or fine grater. Mix labneh with lemon zest and sumac.
  6. Arrange salad leaves, lentils and pumpkin on plates or bowls. Season with salt, pepper, lemon juice and a drizzle of olive oil.
  7. Add labneh and eggs (if using) to salads and enjoy.

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