Butternut, apple and labneh salad with pomegranate molasses dressing
|500 g||butternut — chopped|
|3 - 4 Tbs||olive oil|
|1||apples — Granny Smith|
|1/4||lemon — juice only|
|8||labneh — balls|
|2 Tbs||pumpkin seeds — or sunflower seeds, toasted|
|1||lemon — zest only|
|1.5 Tbs||pomegranate — molasses|
|4 Tbs||olive oil — extra virgin|
|salt — to taste|
|empty glass jar with lid|
|(e.g clean peanut butter/ pickle jar)|
Grease a baking tray, heat oven to 180°C. Place butternut on baking tray, sprinkle with salt and add olive oil liberally. Shake well to coat.
Bake for 40-45 minutes until cooked thorough and staring to brown. Turn once after 25 minutes. Grill for 5 minutes at 220°C if you want the butternut to grill a little – monitor so it doesn’t burn.
Core and slice apple into quarters and slices. Cover slices with lemon juice to prevent browning.
Arrange warm butternut on a serving platter. Scatter apple, sunflower seed, labneh, mint and lemon zest.
Add pomegranate molasses, olive oil and salt to jar, screw lid on tightly and shake vigourously to mix.
Pour over salad and serve immediately. You don’t need a lot of dressing, the flavours are strong enough and you still want the sweetness of the butternut and the crisp tartness of the apple to shine through.