Squash with labneh and pickled walnut salsa from Plenty More (page 154) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.142 in the US edition. Can substitute goats curd for labneh.

  • Ganga108 on March 01, 2022

    Sometimes the simplest of dishes are just as impactful as the more complex, time consuming ones. Ottolenghi has a reputation for complex dishes with many processes and even more ingredients. That’s true, indeed, and there are some very complex dishes in this book. But there are others (thank goodness) that are *relatively* simple. Rather than flavours layered over and over and over in a dish, the simple contrasts and textures are enough to provide just as much impact, but in a different way. This recipe recommends pickled walnuts, but they are difficult to find here. So we make a salsa with freshly shelled walnuts, and that is paired with the labneh and butternut pumpkin. It is a delicious combination. Really lovely.

  • MmeFleiss on January 23, 2018

    This was much better with goat cheese than labneh. It was too acidic when the pickled walnut salsa was combined with the latter.

  • dinnermints on November 14, 2016

    This was okay....perhaps it suffered due to my tweaks. I used kabocha squash, and that maybe wasn't the best fit for this recipe (also roasted it instead of grilling); used greek yogurt instead of labneh, and goat cheese would have been better. But even then, I'd use more salsa. Still, not sure if I'd make it again.

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