Spiced labne with pumpkin and rocket salad

Spiced labne

• 750 g natural yoghurt
• 150 g dukkah, for coating

Mint vinaigrette

• 1 garlic clove
• 1 ½ lemons, zest only, no white pith
• 45 - 60 g lemon juice (approx. 1 lemon)
• 2 - 3 sprigs fresh mint, leaves only, to taste
• 90 g extra virgin olive oil
• 1 ½ tsp raw sugar

Salad

• 750 g water
• 675 g Kent pumpkin, unpeeled, cut into thick wedges (1 cm)
• 1 ½ tsp extra virgin olive oil
• 1 ½ tsp dried oregano
• 150 g red onion, cut into wedges (1 cm)
• 1 pomegranate, arils only
• 180 g rocket, washed and patted dry
• 2 - 3 tbsp pepita seeds, to taste (optional)