Pumpkin w/ Honey Glazed Halloumi
6 People
316 Cals
Pumpkin w/ Honey Glazed Halloumi
6 People
316 Cals
About the recipe
Roasted Pumpkin with Honey-Glazed Halloumi is one of those recipes that feels both comforting and elevated — deeply satisfying, beautifully balanced, and surprisingly simple to make. Sweet, caramelised pumpkin and red onion come straight from the oven and are paired with golden, pan-fried halloumi glazed in honey, lemon and oregano for that irresistible sweet-salty hit.Finished with peppery rocket, toasted almonds, jewel-like pomegranate and a generous drizzle of the pan juices, this dish delivers on flavour and nourishment. It’s rich in fibre, antioxidants and healthy fats, with protein from the halloumi and optional chickpeas to keep you fuller for longer. A dollop of creamy Greek yoghurt on the side or on lavished on the top, takes it from delicious to downright luxurious.Perfect as a light vegetarian main, a stunning share-plate for entertaining, or a nourishing lunch that feels indulgent yet balanced — this is the kind of food that looks beautiful on the table and leaves you feeling completely satisfied.
Nutrition Per Serving
316
Calories
18g
Fat
6g
Saturates
13g
Sugars
504mg
Salt
15g
Protein
24g
Carbs
4g
Fibre
Ingredients
- 1 kg pumpkin peeled, cut into wedges
- 1 large red onion peeled and cut into wedges
- 2 tablespoons olive oil
- good pinch of salt
TO MAKE THE HALLOUMI
- 250 g halloumi cut into thick slices (see notes on options)
- 1 tablespoon olive oil
- 1 generous tablespoon raw honey
- ½ teaspoon oregano…
- ½ lemon juiced
- red wine vinegar or extra lemon juice to finish at the end
EMBELLISHMENTS
- 30 g flaked almonds toasted
- 3 large handfuls rocket leaves or spinach
- 1 pomegranate you can also use figs or cranberries
- chopped parsley to serve
- Greek yoghurt to serve
Method
- PREHEAT your oven to 200°C fan forced.
- SPREAD the pumpkin and red onion onto 2 lined baking trays. Drizzle with olive oil and sprinkle with salt.
- ROAST for 40 - 45 minutes until golden and caramelised.
- MEANWHILE – arrange your rocket onto a serving platter, ready for the pumpkin to go on top when it’s roasted.
- SLICE the halloumi into thick slices and get all your ingredients ready to cook.
- ARRANGE the roasted pumpkin over the salad leaves.
- PAN FRY the halloumi in a non-stick pan with a generous drizzle of olive oil until golden brown on each side.
- SPRINKLE with oregano and deglaze the pan with the honey and lemon juice. Spectacular!
- ARRANGE the slices of halloumi over the pumpkin, add a splash of red wine vinegar or extra lemon to the pan, then drizzle the pan juices over the pumpkin as it will form part of the dressing.
- GANRISH with toasted almonds, pomegranate and parsley.
- SERVE and enjoy. I also love to serve lavished with Greek yoghurt which makes this extra lush and indulgent.
- EAT as it is or boost protein by adding chickpeas. Perfecto!
Notes + Inspiration
Cheese swaps:
If halloumi isn’t your thing, swap it for Persian feta or creamy goat’s feta. Simply crumble over the warm pumpkin so it softens slightly — no frying required. Ricotta salata also works beautifully for a firmer, salty finish. Boost the protein:
Add a tin of cooked chickpeas, lentils or cannellini beans and keep this salad hearty and satisfying. Seasonal fruit swaps:
Pomegranate is optional, so you can leave it out if you wish. You can also swap it for fresh figs, dried cranberries or even sliced pear are delicious alternatives depending on the season. Make it a meal:
Serve with warm flatbread, sourdough or steamed rice rice on the side, or pile leftovers into a lunch bowl with extra yoghurt and greens for the next day.
If halloumi isn’t your thing, swap it for Persian feta or creamy goat’s feta. Simply crumble over the warm pumpkin so it softens slightly — no frying required. Ricotta salata also works beautifully for a firmer, salty finish. Boost the protein:
Add a tin of cooked chickpeas, lentils or cannellini beans and keep this salad hearty and satisfying. Seasonal fruit swaps:
Pomegranate is optional, so you can leave it out if you wish. You can also swap it for fresh figs, dried cranberries or even sliced pear are delicious alternatives depending on the season. Make it a meal:
Serve with warm flatbread, sourdough or steamed rice rice on the side, or pile leftovers into a lunch bowl with extra yoghurt and greens for the next day.
