Pumpkin with Labneh

For the labneh: 

Place a cotton cloth or cheesecloth in a strainer, typical for cheese-making, and pour the Greek yogurt on top. Gently press and let the whey drain in the fridge until you get a dense but creamy texture.

The time depends on how you prefer the texture; the longer, the denser it becomes. It can be anywhere from 1 hour to overnight.

Once you have the desired texture, place it in a bowl and mix well with the orange zest, pepper, and salt.

For the Pumpkin:

Prepare a dressing with honey, soy sauce, orange juice, and a little olive oil. Cut the pumpkin into large pieces, place them on a baking tray, and coat with the dressing. Bake at 200 degrees Celsius for 30-40 minutes.

For the Toasted Nuts:

Also, place all the mixed nuts on a baking tray, add a dash of olive oil, brown sugar, and salt. Cook using the heat from the pumpkin for 10 minutes or until toasted.

For Assembly:

Place a layer of labneh on the base of the plate, arrange the pumpkin pieces and toasted nuts on top. Finish with a drizzle of spicy oil and chopped fresh herbs for decoration.