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Roast pumpkin, labneh, walnut gremolata and pomegranates from A Change of Appetite: Where Healthy Meets Delicious by Diana Henry

  • ground cayenne pepper
  • coriander leaves
  • ground cinnamon
  • fresh ginger
  • lemons
  • parsley
  • walnuts
  • Greek yogurt
  • pomegranate molasses
  • pumpkins
  • baby spinach
  • pomegranate seeds

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Notes about this recipe

  • raybun on September 27, 2017

    This was amazing! I bought a tub of labneh on a whim then turned to EYB for inspiration. The gremolata & pomegranate molasses dressing really make this dish special.(Photo)

  • tmitra on December 10, 2016

    I love garlic, but the flavor of the raw cloves in the labneh and gremolata overwhelmed the rest of the salad. Also, given the 2-centimeter thickness of the squash wedges (I used butternut squash), roasting took more like 80 minutes than 35. Overall, I expected better, given the compelling ingredient list, time-intensive preparation, and high ratings on EYB.

  • Maura on October 25, 2014

    Ditto for the previous note, fabulous!

  • Foodycat on August 06, 2014

    p. 254 I used smoked garlic in the labneh, and calamondin juice and zest in the dressing and gremolata. Absolutely delicious - really vibrant flavours and textures. That dressing is gorgeous, husband went back into the kitchen to lick the bowl. The recipe is available on the Telegraph website, but substitutes mint for coriander.

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