Slow-roasted pumpkin with labneh dressing

Ingredients

• Labneh dressing
• 500 millilitre plain Greek yoghurt
• 40 gram fennel seeds, toasted
• 5 clove garlic, crushed
• 200 gram mint, finely chopped
• 20 millilitre olive oil
• Slow-roasted pumpkin
• 1 buttercup pumpkin, peeled and cut into large dice
• 1 bulb fennel, finely sliced
• 1 tablespoon olive oil
• 1 tablespoon fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper