Roasted squash salad with creamy homemade labneh - Good Food Middle East

Ingredients

• 600g Greek yogurt
• 1 fat butternut squash
• 3 tbsp olive oil
• 1 tbsp pomegranate molasses
• 1 tbsp clear honey
• 2 tbsp red wine vinegar
• 50g mixed baby leaves (or wild rocket, pea shoots or beet leaves)
• 1 small red onion, finely chopped
• seeds from 1 pomegranate (or 110g tub ready-prepared pomegranate seeds), or small handful redcurrants