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Crispy Clonakilty Blackpudding on Sumac Roasted Pumpkin, Garlic Labneh, Toasted Hazelnuts & Pomegranate

Crispy Clonakilty Blackpudding on Sumac Roasted Pumpkin, Garlic Labneh, Toasted Hazelnuts & Pomegranate


Did you know that seasoned pumpkins or butternut squash are a great alternative to potatoes and adds in an extra nutritional hit to your dish? Why not give this middle eastern dish a go in your kitchen adding your essential topping of crispy Clonakilty Blackpudding and you’ll be packed full of nutrients!


100g Clonakilty Blackpudding
2 tbsp sumac
2 tbsp olive oil
1 tbsp honey
Salt & Pepper
500g Pumpkin or Butternut Squash

500g whole milk yoghurt
1 tsp salt
1 clove garlic – crushed
1 tbsp lemon juice

50g hazelnuts
2 tbsp pomegranate seeds
1 handful parsley – chopped


1. Chop the black pudding into small pieces using 1 tbsp oil fry until crispy

2. Mix all the ingredients of the labneh together. Place in muslin cloth or towel and hang over a bowl in the fridge for 24hrs

3. Roast hazelnuts in oven @ 180c for 10 minutes. Wrap in a cloth and massage to remove skin. Chop roughly

4. 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.

5. 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


A big thanks to Gavin Sutherland for this delicious recipe

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