Mix all the ingredients together. Place in muslin cloth or towel and hang over a bowl in the fridge for 24hrs
Roast hazelnuts in oven @ 180c for 10 minutes. Wrap in a cloth and massage to remove skin. Chop roughly.
Oil the pumpkin and then rub seasoning and sumac in. Bake in oven for 20 minutes @ 180c. After 20 minutes drizzle in honey and roast for a further 10 minutes.
Place labneh on center of plate and swirl to make a "pool"of labneh. Place pumpkin on top and then scatter chopped hazelnuts, pomegranate and parsley over. I like to use maldon salt to finish too but it's not "essential"
baking sheet x 2
you can cut the pumpkin into smaller pieces to cook quicker but I like the large format and the simplicity of big wedges
labneh can be hung for anywhere from a couple hours to 48hrs. I find 24hrs is my sweet spot for a thick creamy yoghurt cheese
if sumac isn't available to you then you can rub the pumpkin in oil & chili flakes and finish with a squeeze of lime for something different
keep an eye on the hazelnuts as they will burn easily. I set my alarm for 8 minutes and assess at that point. Don't wanna burn your nuts........