This Middle-Eastern inspired recipe was developed by Chef Peter Manifis for vegetablesWA. Start a day and a half ahead if you want to make your own fresh labne balls following the directions.
Preparation time: 30 minutes (plus extra for home-made Ras el hanout and labne balls)
500g butternut pumpkin
1 large brown onion
2 sprigs fresh mint
2 tablespoons Ras el hanout (buy or make your own with the directions below)
8 labne balls (buy or make your own with the directions below)
1. Preheat oven to 180C. Cut all vegetables and place them into a roasting tray. Cover with Ras el hanout seasoning and drizzle with olive oil then combine well. Roast for 25 minutes or until thoroughly cooked.
2. Whilst the vegetables are roasting, deseed the pomegranate and roughly chop the mint.
3. In a serving bowl, combine roasted vegetables with pomegranate and mint. Add labne balls and serve.
To make your own home made “Ras el hanout” (spice mix)
1 teaspoon black peppercorns
1 teaspoon ground ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon cardamom seeds
1/4 teaspoon hot paprika
4 whole cloves
1/4 teaspoon ground turmeric
1/4 teaspoon sea salt
1/4 teaspoon ground allspice
Grind all spice ingredients together with a mortar and pestle, or a food processor.
To make your own labne
6 cups Greek yoghurt
- Stir salt through plain Greek-style yoghurt. Place the yoghurt into a drum sieve over a big bowl, or wrap it in muslin to drain.
- Leave to drain the whey or watery liquid in the fridge for 12 hours.
- To make Labne balls, leave for 24 hours and roll into balls.