Roasted squash, labneh and zaatar dressing by Laurent Dagenais

Roasted squash, labneh and zaatar dressing by Laurent Dagenais

Serves : 2-4
Prep time : 15 min
Cook time : 40 min

Ingredients

  • 2 Delicata squashes (cut in 1/2 inch slices, seeds removed) 
  • 1 tbsp (15 ml) Zaatar
  • 4-5 smashed cloves of garlic
  • 1 cup (250 ml) Labneh cheese
  • 1 tbsp (15 ml) honey
  • 2 tbsp (30 ml) pomegranate seeds
  • Extra virgin Olive oil La Belle Excuse to drizzle
  • Bunch of fresh dill
  • Bunch of fresh mint
  • 1/2 tsp (3 ml) sumac
  • Fleur de sel and ground pepper

Steps

  1. Preheat the oven to 425˚F (218 ˚C).
  2. In a large mixing bowl, combine squash slices, zaatar, smashed garlic, salt and pepper and mix well until evenly coated.
  3. Transfer onto a baking rack or a baking sheet. Roast for 40 minutes. Flip squash slices halfway.
  4. Spread Labneh onto a service plate and place squash slices on top.
  5. Garnish with honey, pomegranate seeds, olive oil, fresh dill, fresh mint, sumac and a pinch of Fleur de sel.
  6. Serve with flatbread or a pita.

Delicious as a starter, as an aperitif or as an accompaniment to grilled meat or fish.

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