Roast Pumpkin with Labneh & Hazelnut Honey Butter

When does a salad become a side? Whatever this is, it's one of the most delicious things we've ever put in our faces.

Done in 1 hour

Twisted: Unserious food tastes seriously good.
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Ingredients

Method

Start by making the green seasoning. In a blender or food processor, add spring onions, thyme, scotch bonnet, garlic, coriander and oil. Blend until completely smooth.

To make your hazelnut butter, melt butter in a small saucepan. Add your chopped nuts, pul bibir chilli flakes, and honey. Allow the nuts to toast and then remove from the heat.

Slice your pumpkin in half and remove the seeds, then slice again into wedges. Add to a large bowl and then add 3 tbsp of the green seasoning. Place the coated pumpkin onto a large baking tray and bake for 30 mins until fork tender.

While the pumpkin bakes, blanch your green beans. Add the green beans to a pot with salted boiling water, cook for 3-4 mins then remove and plunge straight into an ice bath. Once cooled, add the green beans to a bowl and add 1/2 tbsp of the green seasoning, then add your baked pumpkin. Toss gently.

On a large plate, spoon on your labneh and spread to cover the plate. Pile on your green seasoning pumpkin and green beans and finish off with the hazelnut honey butter drizzled all over the dish. Serve!

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Seren Jenkins

Seren Jenkins

Seren began her career as a chef nearly 10 years ago, working in restaurants and cafes across London. You can usually find her picking up ingredients from the around the world on her local East London high street or back at home adding to her very full collection of condiments by making her homemade chilli oil. Seren lives for spice, fresh ingredients, and fusion food, and loves bringing these vibes to the Twisted audience.

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