Rye bread with pumpkin, turmeric labneh & a fall fruit vinaigrette

I am back from Palm Springs! What a trip. Sunshine, dust, delicious food & too many cocktails. I've always been in love with California and a week is not nearly long enough. I hope to be back on the west coast sooner rather than later. Ideally making a trip from San Francisco to Portland and Seattle. Although I heard from a lady at the airport that Eugene supposedly also is a lot of fun, so keeping that in mind too. Not that I've got any plans to go back or anything, because in the next few months I will be focusing on other things. In 3.5 weeks, my cookbook Van haver tot gort will be out! It's being printed as we speak. The whole process has been so invigorating and I can't wait to see the end result. This week has been kind of quiet though, and gladly so. If there's one thing that I love, it's spending time at home. I brought back a piece of geothermal rye bread from Iceland (had a lay over there) and it reminded me of my trip there last year. Together with Eva Kosmas Flores, Carey Nershi and a few girls who attended the FWE workshop we visited Laugarvatn and tasted bread that had been sitting underneath the boiling soil for about 24 hours. Such a fascinating process. When I saw the loaf sitting in the supermarket at the airport, I knew I had to take it home with me.

I decided to dress it up with labneh, roasted pumpkin, a vinaigrette of fig, quince and burnt clementine. Flavors I've been looking forward to all summer and that scream fall to me. So scroll down for the recipe!

Rye bread with roasted pumpkin, turmeric labneh & a fig-quince-burnt clementine vinaigrette 


You need:

3 pieces rye bread
1/4 pumpkin, sliced
1 tbsp olive oil

250 ml or 1 cup Greek yoghurt
2 tsp turmeric
pinch of ground pepper
1 tbsp walnuts

5 figs, using only the flesh
1 quince, quartered & core removed
1 cinnamon stick
2 clementines
2 tbsp water
2 tsp apple cider vinegar
5 tsp olive oil
1 tsp honey

micro herbs (sage & purple basil)
(lava) salt
 

How to make it:

1. Start by making the labneh. Scoop the Greek yoghurt in a cheese cloth. Tie together and hang over a bowl for at least 4 hours. 

2. Place the quince in a pan. Cover with plenty of water, add the cinnamon stick and bring to a gentle boil. Let simmer for 2 hours. Keep an eye on them. Add more water if need be. 

3. Cut the clementines in half and place on a hot frying pan for about 2 minutes, or until charred. Set aside and cool for a few minutes. 

4. Preheat the oven to 200C/400F. Place the pumpkin on a tray and drizzle with olive oil. Once heated, add the pumpkin to the oven and bake for 30 minutes. Remove and let cool.

5. Drain the quinces and add the figs. Juice the clementines in the same pot. Add the water and give everything a good stir. Bring to a gentle boil and let simmer for about 5-10 minutes or until a nice compote has formed. 

6. Sift all of the compote but 2.5 tablespoons until you are left with a thick juice. Add the vinegar, oil and honey and stir. Set aside. 

7. Add the thickened yoghurt to a bowl and stir in the turmeric and pepper. Set aside as well.

8. Toast the walnuts for a few minutes in a frying pan on middle high heat. Set aside. 

9. Now it's time to assemble the toast. Smear a tablespoon of compote on each plate. Add a piece of rye on top of it. Spread half a tablespoon of labneh on each slice. Top it with a few pieces of pumpkin, some walnuts and fresh herbs (optional). Sprinkle with a few teaspoons of vinaigrette and some (lava) salt. Enjoy!

Rye bread with roasted pumpkin, turmeric labneh & a fall fruit vinaigrette