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1
Preheat the oven to 400.
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2
On a large rimmed baking sheet, toss the squash with 1/4 cup of the olive oil and the Aleppo pepper.
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3
Season generously with salt and black pepper and roast for about 30 minutes, until browned in spots and just tender.
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4
Meanwhile, in a pie plate, toss the reserved squash seeds with 1/2 tablespoon of the olive oil and season with salt and black pepper.
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5
Spread in an even layer and bake for about 15 minutes, stirring every 5 minutes, until lightly browned and crisp.
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6
Let cool.
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7
In a small skillet, toast the coriander seeds over moderate heat until fragrant, about 2 minutes.
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8
Transfer to a mortar and grind to a powder.
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9
Transfer the ground coriander to a blender; add the cilantro, parsley, garlic, chile, 1/2 teaspoon of the lime zest and the ice water and ice cubes.
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10
Puree until nearly smooth.
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11
Season the dressing with salt.
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12
In a medium bowl, toss the sprouts and pomegranate seeds with the remaining 2 tablespoons of olive oil and 1 teaspoon of lime zest.
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13
Season with salt.
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14
Spread the lebneh in 4 shallow bowls.
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15
Mound the salad in the bowls and top with the roasted squash.
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16
Sprinkle with the toasted squash seeds and a little Maldon salt and serve, passing the coriander dressing at the table.
