Spiced Labne with Squash and Rocket Salad

Spiced Labne

• 500 g natural yoghurt
• 100 g dukkah

Mint Vinaigrette

• 1 garlic clove
• 1 lemon, thin peelings of skin only
• 1 - 2 sprigs fresh mint, leaves only, to taste
• 1 tsp sugar beet molasses
• 30 - 40 g lemon juice, to taste
• 60 g extra virgin olive oil

Salad

• 500 g water
• 450 g butternut squash, unpeeled, cut in wedges (1 cm)
• 1 tsp extra virgin olive oil
• 1 tsp dried oregano
• 100 g red onions, cut in wedges (1 cm)
• ½ pomegranate, seeds only
• 200 g rocket leaves, washed and patted dry
• 1 - 2 Tbsp pumpkin seeds, to taste (opsional)