ESSENTIAL RECIPES- VEGGIES & SIDES
ROASTED PUMPKIN & CLEMENGOLD SALAD WITH LABNEH & DUKKAH
By Crush Online @ crush _ online
Tender, caramelised pumpkin slices rest atop a creamy labneh base, complemented by bright, citrusy notes of roasted ClemenGold ® mandarins and finished with crunch from a nut and dukkah topping.
INGREDIENTS
For the labneh:
• 500g double cream yoghurt
• ¼ teaspoon salt
For the roasted pumpkin:
• 1 large pumpkin, cut into thick wedges
• 2 red onions, each cut into 8 wedges
• 4 garlic cloves, peeled
• 2 ClemenGold ® mandarins, peeled & sliced into thick rounds
• 3-4 sprigs of fresh thyme, leaves picked
• 10 fresh sage leaves
• 60ml extra virgin olive oil
• maldon salt & freshly ground black pepper, to season
For the vinaigrette drizzle:
• 125ml extra virgin olive oil
• 2 ClemenGold ® mandarins, juiced
• zest of 1 ClemenGold ® mandarin
• 15ml wholegrain mustard
• 15ml Dijon mustard
• 15 – 30ml finely chopped flat-leaf parsley
• 30ml finely chopped coriander
• 15ml honey
• pinch of Maldon salt & black pepper
For the dukkah crumble:
• 250ml pumpkin seeds, roughly chopped
• 125ml almonds, roughly chopped
• 15ml coriander seeds, lightly crushed
• 30ml white sesame seeds
• 15ml ground cumin
• 15ml smoked paprika
• 10ml ground cinnamon
• 60ml sugar
METHOD
For the labneh: 1. Line a sieve or colander with a muslin cloth or clean dish towel and place it over a bowl. Add the salt to the yoghurt and mix to combine. Transfer the yoghurt into the lined colander and close up with the overhanging cloth. Place it in the fridge for 12-24 hours; the longer it drains, the thicker it will become.
2. When ready, open the muslin and scoop out the labneh; set aside until ready to use.
3. Tip: the remaining whey that has drained can be used as stock in a soup or used to soak nuts or grains.
For the roasted pumpkin: 1. Preheat the oven to 190 ° C. 2. Place the pumpkin wedges on a large roasting tray, then add the onions, garlic, ClemenGold ® slices, thyme, and sage. Drizzle with olive oil and season well with salt and black pepper.
3. Place into the oven to roast for 35 minutes or until the pumpkin is tender and well caramelised.
For the vinaigrette drizzle: 1. Mix all the ingredients together and set aside.
For the dukkah crumble:
1. In a dry pan over a low-to medium-heat, toast the pumpkin seeds, almonds, and coriander seeds until they are lightly golden. Add the sesame seeds and continue to toast lightly. Incorporate the remaining ingredients, stirring to allow the sugar to melt and caramelise. If the mixture seems dry, add a splash of water.
2. Once the sugar has caramelised and browned, remove from the pan and spread it on a sheet of parchment paper. Let it cool, then break apart into a crumble.
To assemble:
1. On a large serving platter, spread the labneh in a thick layer. Top with all the roasted vegetables, starting with the pumpkin wedges, roasted ClemenGold ® mandarins, garlic, onions and herbs. Drizzle with the citrus vinaigrette and finally, garnish with the dukkah crumble. Serve immediately.
Top tips:
Salt your pumpkin lightly before roasting. It draws out moisture & helps you get better caramelisation, not steaming.
Labneh gets thicker the longer it drains. Overnight gives you a spread. A few hours keeps it soft & spoonable.
essentialflavours. co. za • Winter 2026 | 71