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A white plate with roasted zucchini, labneh and a fork

Roasted Zucchini With Labneh

Meni Valle's recipe for roasted zucchini with labneh, fresh basil and pumpkin seeds.
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Ingredients

  • 1 lb 2 oz (500 g) baby zucchini sliced into ¾-inch (2 cm) thick rounds (or lengthways, if you prefer)
  • ¼ cup (60 ml) olive oil
  • 7 oz (200 g) labneh
  • zest of ½ lemon
  • salt and pepper to taste
  • ½ small bunch of basil leaves picked
  • 2 oz (60 g) toasted pumpkin seeds to serve

Instructions
 

  • Preheat the oven to 400°F (200°C).
  • Toss the zucchini with the olive oil, then transfer to a baking tray and roast for about 10 minutes, until tender and a little golden around the edges. Remove from the oven and allow to cool.
  • Place the labneh and lemon zest in a bowl, season with a little salt and pepper and stir to combine. Spoon the labneh onto a serving platter and use the back of a spoon to spread it out.
  • Arrange the zucchini over the labneh, scatter with the basil leaves and pumpkin seeds and serve.