Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Join now
Photo of Roasted pumpkin and haloumi baguette by WW

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.

You might like

You might like