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Ginger, honey & lemon vegetables with labneh & grains
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500g tub natural yogurt
1 butternut squash
2 red onions
3 tbsp olive oil
5cm ginger, peeled and finely chopped
2 tbsp clear honey
3 lemons (finely grated zest of 2, juice of 3)
2 peppers (1 red and 1 orange)
250g pack chestnut mushrooms
½ x 25g pack mint
½ x 25g pack parsley
1. Line a sieve with muslin and place over a large bowl. Mix the yogurt with ½ tsp salt and pour into the prepared sieve. Put in the fridge overnight to drain and make labneh.
2. Heat the oven to 190°C, gas mark 5. Peel the squash, cut in half lengthways, deseed then slice. Cut the onions into thick wedges. Put the vegetables in a large roasting tin. Mix together the oil, ginger, honey, lemon zest and juice and a little seasoning. Pour over the vegetables and mix well to coat, then roast for 30 minutes.
3. Meanwhile, halve and deseed the peppers and cut into chunks. Halve any large mushrooms. Add these to the roasting tin, stirring well and return to the oven for a further 20-30 minutes until all the vegetables are tender.
4. Chop the herbs. Tip the strained yogurt into a bowl and stir in half the herbs and a little pepper. Divide the vegetables between four plates and add a dollop of labneh to each. Scatter over the remaining herbs and serve.
Typical values per serving:
This recipe was first published in September 2018.