Pumpkin, Labneh, Persimmon, Golden Beets, Sweet Potato Crisps, and Dukkah with Hazelnut Butter By Anna Barnett

 
Pumpkin, Labneh, Persimmon, Golden Beets, Sweet Potato Crisps, and Dukkah with Hazelnut Butter

Pumpkin, Labneh, Persimmon, Golden Beets, Sweet Potato Crisps, and Dukkah with Hazelnut Butter

Ingredients:

Glug of oil
3 munchkin pumpkins, quartered
2 golden beetroots
2 persimmon, finely sliced
200g chanterelle mushrooms
Zest of 1 orange
Knob of butter
Sea salt and fresh black pepper, to taste

Pumpkin Labneh:
250g greek yoghurt, strained through a muslin cloth until thick
1 tsp salt
100g pumpkin puree
Sea salt and fresh black pepper, to taste

Dukkah: 
70g almonds
40g toasted sesame seeds
2 tbsp coriander seeds
2 tbsp cumin seeds
1 tsp sea salt
2 tbsp fresh black pepper

Hazelnut Butter:
100g hazelnuts
150g butter

Pumpkin, Labneh, Persimmon, Golden Beets, Sweet Potato Crisps, and Dukkah with Hazelnut Butter
Pumpkin, Labneh, Persimmon, Golden Beets, Sweet Potato Crisps, and Dukkah with Hazelnut Butter

Directions:

Begin by making the labneh, by stirring the sea salt through the yoghurt, and then transfer to a muslin cloth set over a sieve. Tie the muslin up, and allow to strain for at least one hour. Once thick, and the pumpkin puree and seasoning.

Pre-heat the oven to 190˚C. Slice up the pumpkins, and drizzle with oil and seasoning, then roast until they begin to crisp up (around 30 minutes). Prepare the golden beets, and persimmon, then set to one side until ready to plate up.

Heat a large pan, and add a generous knob of butter. Once sizzling, add the mushroom and fry until crisp. Transfer to a paper towel to dry, until ready to serve.

Next, lightly toast the hazelnuts then transfer to a lidded container. Shake to remove the hazelnuts skin, and then roughly chop and combine with the butter in a pan over a low heat. Simmer for 4-5 minutes, and keep warm until ready to serve.

To make the dukkah, begin by rubbing the almonds in a ta towel to remove the skin, and then roast on a baking tray until golden for around 3 minutes, at 180˚C. Transfer to a food processor, and blitz until roughly chopped. In a dry frying pan, lightly toast the sesame seeds and add these to the chopped almonds. Next, add the cumin and coriander seeds to the frying pan, and lightly toast until they begin to pop. Grind in a pestle and mortar, and then add to the almond and sesame seeds.

To serve, plate up all the ingredients, starting with the pumpkin labneh as the base. Then build all other ingredients on top of this, working to create a circle in the centre of the plate. Serve the pumpkin, mushroom, and hazelnut butter warm, and everything else at room temperature. Finish with a little orange zest, and black pepper.

Enjoy!

Pumpkin, Labneh, Persimmon, Golden Beets, Sweet Potato Crisps, and Dukkah with Hazelnut Butter

RECIPE: ANNA BARNETT