The day before, line a bowl with muslin.
(If you don’t have any muslin, line a sieve
with a new J-cloth and set it over a bowl.)
Stir ½ tsp salt into the yogurt. Tip into the
muslin, then bring the edges together to
form a tight bundle, tie with string and
hang over the bowl (or simply tip into the
J-cloth lined sieve). Put in the fridge for
24-36 hrs to drain. You should be left with
a firmer, soft cheese-like substance. Keep
chilled until ready to serve.
Heat oven to 200C/180C fan/gas 6.
Trim the top and bottom of the squash.
Slice into 1in-thick rounds, halving any
huge ones– you’ll need at least 6 slices.
Where there are seeds, scrape out with
a teaspoon. Brush with 2 tbsp of the oil,
season and roast for 30-40 mins on
baking sheets, turning halfway, until
tender. Leave at room temperature
until ready to serve.
Spread a round base of labneh
on 6 plates and divide the squash
slices between them. Mix the remaining
oil with the pomegranate molasses,
honey, vinegar and seasoning, then toss
with the salad leaves and onion. Divide
between the plates, then scatter with
pomegranate seeds or redcurrants.