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Leyla Wheelhouse

Leyla Wheelhouse
Former Culinary Director
Roti

Harissa Roasted Squash with Labneh

Recipe courtesy of Leyla Wheelhouse
Sponsor: Custom Culinary

Servings: 8

Ingredients

Harissa Squash:

  • 1 c Custom Culinary® Harissa Sauce
  • 1/2 c olive oil
  • 1 Tbsp salt
  • 2 Tbsp raw honey
  • 2 lg delicata squash, peeled, halved, seeded and cut into 1-in half moons

Lentils:

  • 1 lb dried black beluga lentils
  • 4 c vegetable stock
  • ½ c finely chopped green onion
  • 2 Tbsp za’atar
  • 2 Tbsp olive oil
  • 1 Tbsp chopped garlic
  • Salt and pepper, to taste

Garnish:

  • 1 c labneh
  • ½ c chopped roasted and salted pistachios

Broccolini:

  • 2 bunch broccolini
  • Olive oil, as needed

Directions

Harissa Squash:

  1. Preheat the oven to 425°F.
  2. Mix the harissa sauce with the oil, salt and ¼ c water.
  3. Toss the delicata squash with half of the harissa sauce, and place on a parchment-lined sheet pan. Roast for 8 minutes.

Lentils:

  1. Simmer the lentils in the stock in a medium pot without a lid, until they are tender. Most of the liquid should evaporate and there should be a small amount of stock left. Let the lentils cool in the stock.
  2. Fold in the onion, za’atar, oil, garlic and salt and pepper to taste.

Broccolini:

  1. Blanch the broccolini and shock them in cold water.
  2. Drain and toss the broccolini with oil and season with salt.

Plating:

  1. Place a generous spoonful of the black lentils on a plate and top with the broccolini and a bold portion of the Harissa Squash.
  2. Drizzle some of the remaining harissa sauce over each portion and then add a dollop of the labneh.

Project Management: Summit F&B
Photography: Carlos Garcia // Food Styling: Peg Blackley

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