Active Time
20 MIN
Total Time
50 MIN
Serves : 4
David Malosh

How to Make It

Step 1    

Preheat the oven to 400°. On a large rimmed baking sheet, toss the squash with 1/4 cup of the olive oil and the Aleppo pepper. Season generously with salt and black pepper and roast for about 30 minutes, 
until browned in spots and just tender.

Step 2    

Meanwhile, in a pie plate, toss the reserved squash seeds with 1/2 tablespoon of the olive oil and season with salt and black pepper. Spread in an even layer and bake for about 15 minutes, stirring every 5 minutes, until lightly browned and crisp. Let cool.

Step 3    

In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 
2 minutes. Transfer to a mortar and grind to a powder. Transfer the ground coriander to 
a blender; add the cilantro, parsley, garlic, chile, 1/2 teaspoon of the lime zest and the ice water and ice cubes. Puree until nearly smooth. Season the dressing with salt.

Step 4    

In a medium bowl, toss the sprouts and pomegranate seeds with the remaining 
2 tablespoons of olive oil and 1 teaspoon 
of lime zest. Season with salt. Spread the lebneh in 4 shallow bowls. Mound the salad in the bowls and top with the roasted squash. Sprinkle with the toasted squash seeds and a little Maldon salt and serve, passing the coriander dressing at the table.

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