Roast Pumpkin and Halloumi Bruschetta

Ingredients

600g pumpkin, peeled, remove seeds and cut into 3cm cubes

200g halloumi, sliced

olive oil

8 slices of sourdough

2 tbsp olive oil

2 tbsp sage leaves

Method

Preheat oven to 200C.

Line a baking tray with baking paper, place the pumpkin on the tray and drizzle with olive oil. Bake for 25 minutes or until tender. Roughly mash.

Brush both sides of the sourdough with olive oil.

Heat a chargrill pan over high heat, chargrill the bread then transfer to a chopping board.

Spread the pumpkin onto the bread.

Heat a frying pan over medium heat. When hot, add halloumi slices and cook for 1-2 minutes on each side or until golden.

Place halloumi on top of the pumpkin.

Add oil to the frying pan. When hot, add the sage leaves and cook for 2 minutes or until leaves are crisp. Sprinkle onto halloumi.

Season with freshly ground black pepper and serve.

SERVES 4

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