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Grilled Squash Salad with Greens, Labneh and Pumpkin Seeds

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  • Yields: 4 Servings
  • Cook time: 15-20 minutes
  • Prep time: 15 minutes


Kabocha Squash
  • 1 Kabocha Squash, seeds removed and peeled, sliced into ½ thick wedges
  • 1 tablespoon canola oil
  • 1 clove garlic
  • 4 sprigs thyme
  • ¼ teaspoon berbere
  • ½ cup coconut milk
  • 3 tablespoons lime juice
  • 1 tablespoon chopped shallot
  • ⅓ cup extra virgin olive oil
  • ¼ chopped cilantro
  • Salt and pepper
Whipped Labneh
  • ½ cup heavy cream
  • 1 cup labne
  • Zest of 2 lemons
  • Salt to taste
To plate (per serving)
  • 2 pieces of kabocha squash
  • 2 coconut vinaigrette
  • ¼ whipped labneh
  • 1 shredded collards, salted for 2 hours and drained
  • ½ radicchio, cut ¼ inch thick
  • 1 toasted pumpkin seeds


Method for Kabocha
  1. Toss all the ingredients in a bowl. Season well with salt and pepper. Heat a charcoal grill to 400ºF. Grill the squash for 5 minutes per side, or until charred and tender.
Method for Vinaigrette
  1. Whisk together the coconut milk, lime juice, and shallot in a bowl. Slowly drizzle in the olive oil. Season with salt and pepper to taste. Stir in the chopped cilantro at the end.
Method for Whipped Labneh
  1. Whip the heavy cream to medium stiff peaks. Gently fold in the labne, lemon zest and season to taste with salt.

Ratings & Reviews

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