Cheesy Pumpkin, Halloumi & Chilli-Thyme Gratin

• Meanwhile, thinly slice cucumber into half-moons. Finely chop garlic. Pick thyme leaves. • Cut haloumi into bite-sized chunks. • In a small bowl, combine garlic, panko breadcrumbs (see ingredients), a pinch of chilli flakes (if using), thyme and a drizzle of olive oil.

• In a medium bowl, combine cream (see ingredients), vegetable stock powder and a pinch of salt and pepper.

• Pour cream mixture over roasted pumpkin, then gently shake the dish to coat. Sprinkle with grated Parmesan cheese and chilli-thyme panko mixture. • Bake pumpkin gratin until golden and bubbling, 10-15 minutes.

• Meanwhile, combine cucumber, rocket leaves and a drizzle of vinegar and olive oil in a large bowl. Season to taste. • In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, cook haloumi, tossing occasionally, until golden brown, 2-4 minutes.