Ingredients
- 500g natural yoghurt
- Salt and pepper
- 1 butternut squash
- Olive oil
- Few sprigs fresh thyme, chopped
- FOR THE BEETROOT SALSA
- 4 small to medium fresh beetroot (not pickled), peeled and grated (you can do this in a food processor).
- big bunch parsley, finely chopped
- 1 red chilli, de-seeded and finely chopped
- DRESSING FOR SALSA
- 120ml olive oil
- 60ml balsamic vinegar
You’ll need to start the labneh the night before. Labneh is simply Greek yoghurt that has been left to strain through muslin overnight, which gives the yoghurt a thicker, more cheese-like consistency. It’s delicious with some lemon juice and light seasoning and chopped fresh herbs.
Wash and dry the squash, lay it on its side, cut off the ends, and slice into four to six inch-thick rounds, or ‘steaks’, leaving the skin on.
This next bit is optional. Remove all the seeds and toast them in the oven on a tray for about 15 minutes, or until lightly browned. Alternatively, you can toast a mix of other seeds – sunflower and pumpkin is a great combination – for the same use. Set aside for later.
Place the squash steaks on a baking tray lined with parchment, drizzle with olive oil, season lightly and sprinkle the chopped thyme over them. Bake in the oven for about 40-45 minutes.
To make the salsa, mix together the grated beetroot, chilli and parsley in a bowl and dress with the olive oil/balsamic vinegar mix.
To serve, sprinkle the toasted seeds over the steaks and serve with a large spoonful of the salsa and a dollop of soothing labneh.
dkemp@irishtimes.com
Food cooked and styled by Domini Kemp and Gillian Fallon
