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Maggie Beer

Roasted Pumpkin and Labneh with Extra Virgin Olive Oil

Step 1: Pre-heat a fan forced oven to 220 C.

Step 2: Cut the pumpkin into 6 large even size pieces, keeping the skin on. Line a 30cm x 20cm shallow sided baking tray, evenly space out the pumpkin and drizzle with 3 Tbspn of olive oil and toss to coat all sides and season with sea salt.

Step 3: Place into the pre-heated oven and roast for 25 minutes then remove and drizzle over the verjuice and return to the oven and roast for another 5 minutes.

Step 4: Meanwhile, roughly chop the almonds & pumpkin seed and mix together, set aside.

Step 5: Spoon out the labneh along with the extra virgin oil olive into a small serving bowl, set aside

Step 6: Remove the pumpkin from the oven, place onto a serving platter, drizzle with the remaining olive oil, sprinkle over the almond mixture, season with cracked pepper, garnish with pea shoots (optional) and serve with labneh.


  1. 30ml 2 Tbspn Verjuice
  2. 1/4 cup flaked almonds Roasted
  3. 1/4 cup pumpkin seeds Toasted
  4. Pinch sea salt to taste

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