Roasted squash salad with creamy homemade labneh

• Greek yogurt↗600g g
• fat butternut squash1
• olive oil↗3 tbsp tbsp
• pomegranate molasses↗1 tbsp tbsp
• clear honey↗1 tbsp tbsp
• red wine vinegar↗2 tbsp tbsp
• mixed baby leaves (or wild rocket50g g

  (or pea shoots or beet leaves)

• small red onion↗1

  finely chopped

• seeds from 1 pomegranate↗

  (or 110g tub ready-prepared pomegranate seeds), or small handful redcurrants

Step-by-step instructions

1. 1

   The day before, line a bowl with muslin. (If you don’t have any muslin, line a sieve with a new J‑cloth and set it over a bowl.) Stir ½ tsp salt into the yogurt. Tip into the muslin, then bring the edges together to form a tight bundle, tie with string and hang over the bowl (or simply tip into the J‑cloth lined sieve). Put in the fridge for 24‑36 hrs to drain. You should be left with a firmer, soft cheese‑like substance. Keep chilled until ready to serve.

2. 2

   Heat oven to 200C/180C fan/gas 6. Trim the top and bottom of the squash. Slice into 1‑inch‑thick rounds, halving any huge ones – you’ll need at least 6 slices. Where there are seeds, scrape out with a teaspoon. Brush with 2 tbsp of the oil, season and roast for 30‑40 mins on baking sheets, turning halfway, until tender. Leave at room temperature until ready to serve.

3. 3

   Spread a round base of labneh on 6 plates and divide the squash slices between them. Mix the remaining oil with the pomegranate molasses, honey, vinegar and seasoning, then toss with the salad leaves and onion. Divide between the plates, then scatter with pomegranate seeds or redcurrants.