Roasted pumpkin and haloumi baguette
400 g, skin on, cut into 1cm thick wedges
280 g, (4 x 70g pieces)
2 tsp, extra-virgin
1 clove(s), thinly sliced
100 g, sliced
1 x 3 second spray(s)
- 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.
- Meanwhile, split each baguette without cutting all the way through.
- 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.
- Fill baguettes with rocket, pumpkin and haloumi mixture.