Grilled Squash Salad with Greens, Labneh and Pumpkin Seeds
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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.
Cooking for 4 people
Ingredients
Kabocha Squash
-
kabocha squash, seeds removed and peeled, sliced into ½ thick wedges
1
-
canola oil
1 tbsp.
-
clove garlic
1
-
sprigs thyme
4
-
berbere
0.25 tsp.
Vinaigrette
-
coconut milk
0.5 cup
-
lime juice
3 tbsp.
-
chopped shallot
1 tbsp.
-
extra-virgin olive oil
0.3 cup
-
chopped cilantro
0.25
-
salt and pepper
Whipped Labneh
-
heavy cream
0.25 cup
-
labneh
1 cup
-
lemons (zest)
2
-
Salt to taste
To plate (per serving)
-
pieces of kabocha squash
2
-
coconut vinaigrette
2
-
whipped labneh
0.25
-
shredded collards, salted for 2 hours and drained
1
-
radicchio, cut ¼ inch thick
0.5
-
toasted pumpkin seeds
1
Credit: Recipe created by Chef Marcus Samuelsson on behalf of Kingsford. Full IGTV Video can be found on @Marcuscooks
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