Roasted pumpkin and haloumi baguette
10
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Whether you are sharing brunch with friends or looking for a gourmet lunch sandwich then look no further! The sweetness of the roasted pumpkin is paired perfectly with the fried haloumi.
Ingredients
Pumpkin
400 g, skin on, cut into 1cm thick wedges
Baguette
280 g, (4 x 70g pieces)
Pine nuts
1 tbs
Olive oil
2 tsp, extra-virgin
Garlic
1 clove(s), thinly sliced
Haloumi cheese
100 g, sliced
Fresh thyme
2 tsp
Lemon juice
2 tsp
Rocket
40 g
Oil spray
1 x 3 second spray(s)
Instructions
1
Preheat oven to 220°C. Line a baking tray with baking paper. Place pumpkin on prepared tray. Season and lightly spray with oil. Toss to coat and arrange in a single layer. Bake for 15-20 minutes or until tender and golden.
2
Meanwhile, split each baguette without cutting all the way through.
3
Heat a frying pan on medium. Cook pine nuts, tossing, for 2-3 minutes or until golden. Set aside. Heat oil in same pan on medium-high. Cook garlic for 2 minutes or until golden. Set aside with nuts. Cook haloumi with thyme, turning haloumi after 3 minutes until golden and tender. Add lemon juice and bring to the boil. Return nuts and garlic to pan and season with pepper.
4
Fill baguettes with rocket, pumpkin and haloumi mixture.
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