Serves: 2

V, GF

Ingredients

1 butternut pumpkin

olive oil

2 sprigs rosemary

salt & pepper

150g labneh

10g tandoori paste

20g maple syrup

5g toasted pumpkin seeds

Herb Salad

40g mixed fine herbs, washed (amaranth, chervil, yarrow, tarragon, Croatian cress & bronze fennel)

olive oil

salt & pepper

Instructions

1. Wash and cut pumpkin in half, scoop out seeds, score the pumpkin on the diagonal in both directions. Drizzle with olive oil and insert rosemary leaves into the slots, season with salt & pepper.

2. Roast in the oven at 180°C for about 40 mins or until cooked.

3. Mix labneh, tandoori paste and maple syrup together and season with salt.

4. Once the squash is ready, divide the labneh between the 2 halves.

5. Toss the herbs with olive oil and season. Place on top of the labneh and sprinkle with the toasted pumpkin seeds.