Roast pumpkin, labneh & rocket with toasted seeds & chilli oil

SERVES 4 READY IN 55 MINS, PLUS UP TO 24 HRS DRAINING

1kg pumpkin or squash, peeled,

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deseeded, cut into wedges 2tbsp

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extra-virgin olive oil 2tbsp pumpkin

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seeds 2tbsp sunflower seeds 3 big

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handfuls of rocket Freshly squeezed

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lemon juice Chilli and garlic oil Pinch

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of red chilli flakes FOR THE LABNEH

500g full-fat thick Greek-style yoghurt

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FOR THE CHILLI & GARLIC OIL ● 1ltr extra-virgin olive oil 10 whole black

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peppercorns Zest of 1 lemon, shaved

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5 fresh bay leaves 6 red chillies 1tsp

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dried chilli flakes 4 cloves garlic, sliced

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1 To make the chilli and garlic oil, sterilise a heatproof glass jar. Place a little of the oil into a large pan and set over a medium heat. Add the peppercorns, lemon zest and bay leaves, then lightly bruise the chillies and cut a slit into one side of each one but leave whole. Add the chillies to the pan along with the chilli flakes and garlic slices. Cook for 2 mins, then add the rest of the oil and a generous pinch of flaky sea salt. Mix and then allow the oil to warm until hot but nowhere near boiling. Remove from the heat. While still hot, carefully pour into the prepared jar or bottle, and seal.

Leave for a couple of weeks, somewhere cool and away from bright light, shaking every few days.

2 To make the labneh, line a colander with muslin, set it over a bowl and pour in the yoghurt and a generous pinch of salt. Mix gently to incorporate the salt, then leave for as long as possible to drain and thicken. A couple of hours is fine, but overnight in the fridge is best. When it’s ready, the yoghurt will be very thick.

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Heat the oven to 180ºc/gas 7.

Place the chunks of pumpkin on a baking tray and drizzle over the oil. Season with salt and pepper, then roast in the oven for 40 mins, or until tender and beginning to char at the edges. Remove from the oven and allow to cool slightly.

5 Toast the seeds in a dry pan until golden and puffed up.

6 Serve the salad on a platter. Place the rocket on the bottom, then add the squash. Spoon over the labneh, then scatter over the seeds. Squeeze over some lemon juice and pour over a generous drizzle of chilli and garlic oil. Finish with a pinch of dried chilli flakes and season.