Crispy, golden crumbed halloumi is paired with sweet roasted pumpkin and red onion with peppery rocket and a tangy vinaigrette.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Make the dressing (store in a glass jar in the fridge).
Ingredients:
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- ½ tsp honey
- ½ tsp dijon mustard
- Salt and pepper
Method:
- Simply add all of the ingredients into a glass jar and shake well to combine.
Prepare the pumpkin (store in an airtight container in the fridge).
- Cut 1/2 of a pumpkin into wedges.
Toast 3 Tbsp of pumpkin seeds (store in an airtight jar in the pantry).
Tips
Tips
- Before crumbing the halloumi, make sure to pat it dry with a paper towel. Removing excess moisture will help the crumb adhere better.
- Crumbed halloumi is best enjoyed fresh and hot. Serve it immediately after cooking to enjoy its crispy texture and gooey center.
- Don’t overcrowd the tray when roasting the pumpkin, cramming the tray will create a steaming effect, which is going to prevent the pumpkin from going golden and delicious.
Shortcuts
Vegetables
- Swap out the pumpkin for sweet potato, carrot, cauliflower or a mix.
- Swap out the rocket for baby spinach.
Protein
- You can serve this with pan-fried halloumi instead of crumbed.
- Swap out the halloumi for crumbled feta.
- Serve alongside our Honey Mustard Chicken Skewers.
Ingredients
- ½ pumpkin (cut into wedges)
- 1 red onion (cut into wedges)
- 190g halloumi (sliced)
- 1 egg (whisked)
- ¾ cup breadcrumbs
- 120g rocket (1 bag)
- 3 Tbsp pumpkin seeds (toasted)
- Butter
- Olive oil
- Salt and pepper
Dressing
- 3 Tbsp olive oil
- 2 Tbsp red wine vinegar
- ½ tsp honey
- ½ tsp dijon mustard
- Salt and pepper
Method
- Preheat the oven to 200 degrees fan bake.
- Add the pumpkin and red onion across two baking trays, drizzle with olive oil and season with salt and pepper.
- Pop in the oven to roast for 35-40 minutes until golden brown and cooked through.
- In the meantime, make the dressing and prepare the halloumi.
- To make the dressing, simply add all the ingredients into a jar and shake well to combine
- To prepare the halloumi, grab two bowls, one for the egg and one for the breadcrumbs. Dip each piece of halloumi into the egg mixture and then into the breadcrumbs
- Fry the halloumi once the pumpkin and onion have finished cooking. Add generous knob butter and drizzle of olive oil to a large frying pan medium heat. Make sure the oil is hot but not smoking.
- Carefully place the breaded halloumi pieces into the hot oil, leaving space between each piece to ensure even cooking. Cook them for about 2-3 minutes on each side or until they turn a beautiful golden brown color.
- Once cooked, transfer the crispy halloumi onto a plate lined with paper towels to absorb any excess oil.
- Once everything is ready, you can assemble the salad. Add the rocket, pumpkin and onion to a large plate or platter, drizzle over the dressing and top with the crumbed halloumi and toasted pumpkin seeds.
Variations
Vegetables
- Swap out the pumpkin for sweet potato, carrot, cauliflower or a mix.
- Swap out the rocket for baby spinach.
Protein
- You can serve this with pan-fried halloumi instead of crumbed.
- Swap out the halloumi for crumbled feta.
- Serve alongside our Honey Mustard Chicken Skewers.
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