(Vegetarian) Golden Haloumi & Roasted Pumpkin

Name: (Vegetarian) Golden Haloumi & Roasted Pumpkin with Rocket Salad & Dukkah
Total time: 30 min
Yield: 2
Cuisine: Middle East
Ingredients: olive oil; 1 packet Peeled Pumpkin Pieces; 1 sachet dukkah; 1 block haloumi/grill cheese; 1 unit roma tomato; 1 unit cucumber; 1 bunch mint; 1 tub Dijon mustard; 2 tsp balsamic vinegar; 1 tsp sugar; 1 bag rocket; 1 unit egg; ¼ cup plain flour; 2 tsp honey; 1 packet black sesame seeds

with Rocket Salad & Dukkah

4.5(38)

Get up to $175 off

Calories

2900 kcal

Protein

33.5g protein

Total

30 minutes

Difficulty

Easy

Allergens:

Sesame
Milk
Eggs
Gluten
Milk
Soy
Gluten
Peanuts
Traces of Tree Nuts
May contain traces of allergens

Haloumi is the king of cheeses, but add a golden coating and a drizzle of honey and it’s beyond belief! These gorgeous morsels are served on a robust autumn salad of dukkah roasted pumpkin, fresh veggies and vibrant mint for a seasonal and satisfying delight.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Peeled Pumpkin Pieces

1 sachet

dukkah

(Contains: Sesame; )

1 block

haloumi/grill cheese

(Contains: Milk; )

1 unit

roma tomato

1 unit

cucumber

1 bunch

mint

1 tub

Dijon mustard

1 bag

rocket

1 packet

black sesame seeds

(Contains: Sesame; May be present: Milk, Soy, Gluten, Peanuts, Tree Nuts)

Not included in your delivery

olive oil

2 tsp

balsamic vinegar

1 tsp

sugar

1 unit

egg

(Contains: Eggs; )

¼ cup

plain flour

(Contains: Gluten; )

2 tsp

honey

Nutrition Values

/ per serving

Calories2900 kcal

Fat45.2 g

of which saturates17.6 g

Carbohydrate34.8 g

of which sugars20.2 g

Protein33.5 g

Sodium1240 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Paper

•Baking Tray

•Chopping board

•Knife

•Large Bowl

•Fork

•Plate

•Shallow Dish

•Medium Non-Stick Pan

Cooking Steps

PDF

Preheat the oven to 220°C/200°C fan-forced. Chop the peeled pumpkin into 1 cm chunks. TIP: Chopping the pumpkin to the correct size ensures it cooks in the allocated time. Place the pumpkin, dukkah, and a drizzle of olive oil on the oven tray lined with baking paper. Toss to coat, then bake for 20-25 minutes or until tender.

While the pumpkin is cooking, slice the haloumi into 1 cm thick slices. Slice the Roma tomato into thin wedges. Slice the cucumber into half-moons. Pick the mint leaves and thinly slice (reserve a few leaves for garnish!)

Combine the Dijon mustard, vinegar, sugar and olive oil (1 tbs (for 2 people / 2 tbs for 4 people) in a large bowl. Season with salt and pepper and mix well. Add the rocket leaves, tomato, cucumber and mint to the bowl with the dressing. TIP: Don’t toss the salad until step 6 to stop the leaves from wilting.

In the first shallow bowl, whisk the egg. In the second shallow bowl, place the plain flour and a pinch of pepper. Dip the haloumi slices into the egg, and then coat in the flour. Set aside on a plate.

When the pumpkin has 5 minutes of cook time remaining, heat a good drizzle of olive oil in a medium frying pan over a medium-high heat. Add the coated haloumi and cook for 2 minutes each side or until golden. Remove the pan from the heat and drizzle the honey over the haloumi.

Add the pumpkin to the salad and toss to coat. Divide the salad between bowls and top with the haloumi. Sprinkle over the black sesame seeds and the reserved mint leaves. Drizzle over any remaining honey from the pan.