for 4 people

Labneh

500 g	plain yoghurt
½ tsp	salt

Squash

3 tbsp	olive oil
½	red chilli peppers, deseeded, finely chopped
½ tsp	paprika
½ tsp	salt
400 g	Red kuri squash, cut into pieces approx. 3 cm wide

To serve

1 tsp

Dukkah (spice mix)

How it's done

Labneh

Add the salt to the yoghurt, pour the yoghurt into a sieve lined with a cheesecloth. Place the sieve over a bowl, cover and leave to drain in the fridge for approx. 8 hrs. or overnight.

Squash

In a bowl, mix the oil with all the other ingredients up to and including the salt, set aside 1 tbsp of the seasoned oil. Add the squash to the remaining oil, mix, spread on a baking tray lined with baking paper.

To roast

Approx. 15 mins. in the upper half of an oven preheated to 220 °C. Remove.

To serve

Serve the labneh on a platter. Spread the squash on top, drizzle with the reserved seasoned oil, sprinkle with dukkah.

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