Ingredients
| 1 medium-sized (about 2.5kg) butternut, peeled, cut into 3-4cm chunks | |
| 70g harissa paste (I use Le Phare du Cap Bon brand) | |
| 150ml extra virgin olive oil | |
| 50g crispy shallots | |
| juice of 1 lemon, plus a little extra to serve | |
| 50g pumpkin seeds | |
| 500ml canola oil, to fry | |
| 50g coriander, picked, loosely torn | |
| 200g labneh |
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Instructions
| 1. | Steam the butternut until just cooked, about 7 minutes. |
| 2. | Allow to cool, giving the pumpkin enough space so that the moisture evaporates. |
| 3. | Mix the harissa paste and olive oil well to a consistency that you can drizzle easily. |
| 4. | Add the crispy shallots, lemon juice and half the pumpkin seeds and mix well. You should be able to drizzle it easily – if not, adjust the consistency with a little more olive oil. |
| 5. | Put the canola oil into a pot and bring to a low simmer – it’s ready when you flick a speck of water into the pot and it sizzles. |
| 6. | Fry the pumpkin in the hot oil until crispy on all edges, about 3-4 minutes. |
| 7. | Remove with a slotted spoon and season well with table salt. |
| 8. | Put into a bowl and generously toss through most of the harissa chilli crunch, coriander and pumpkin seeds. |
| 9. | To serve, smear the labneh onto a serving dish. |
| 10. | Pile the pumpkin high on top. |
| 11. | Drizzle with some more harissa chilli crunch and the rest of the coriander and seeds. |
| 12. | Finish with a good sprinkle of flaky salt. |
Recipes & food styling Gavin Doyle
Photography Manja Wachsmuth