Honey-Glazed Pumpkin and Haloumi with Dukkah

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About this Recipe

Cooking Time

30

Prep Time

20

Cuisine

  • Middle Eastern

Serves

4

cooking style

Oven
Stove Top

PROTEIN / DIET

I absolutely love my haloumi! Crisp and golden on the outside, gooey and soft inside, its an utter delight every time and this dish has to be one of my favourite ways of serving it. The sweet honey glaze with the added spice and flavour punch of the Egyptian Dukkah creates a sticky outer glaze on both the pumpkin and the halloumi that is quickly set off by the zest of fresh lemon juice. I like to add some dollops of tangy, creamy Greek yoghurt and some fresh bursts of pomegranate and coriander leaves, but you can use any herb or adornment you like or just serve as is.

Great as a side dish to any grilled meat, or as a standalone veggie dish with perhaps a few rocket or spinach leaves on the side.
If you would like to see more great dukkah recipes click here

Ingredients

  • 2 tbsp The Spice People’s Egyptian Dukkah
  • 1/2 pumpkin, unpeeled and cut into small, thin wedges – about the size of your haloumi
  • 1 block of haloumi, cut into slices
  • 2 tbsp good-quality honey
  • 3 tbsp olive oil – plus extra for frying the haloumi
  • Greek yoghurt – few dollops for serving
  • 1/2 lemon
  • 4 tbsp The Spice People’s Egyptian Dukkah
  • 1 pumpkin, unpeeled and cut into small, thin wedges – about the size of your haloumi
  • 2 block of haloumi, cut into slices
  • 4 tbsp good-quality honey
  • 6 tbsp olive oil – plus extra for frying the haloumi
  • Greek yoghurt – few dollops for serving
  • 1 lemon

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Method

  1. Preheat your oven to 220c degrees/200c fan-forced. In a bowl, combine your dukkah, olive oil, and honey and mix well. Lay your pumpkin slices out on a lined baking tray and brush them with half of the honey/oil mixture. Roast in the oven for 25-30 minutes or until cooked through and golden on the outside.
  2. When the pumpkin has 5 minutes left, place a pan on medium heat with a good glug of olive oil. When hot, add your haloumi slices and cook until nice and golden on both sides. Remove the slices from the pan and while still hot, brush with the leftover honey/oil mixture over each slice along with a generous squeeze of the half lemon.
  3. Lay your roasted pumpkin and haloumi slices out on the platter and garnish with small dollops of Greek yoghurt and adorn with fresh coriander leaves and pomegranate. Enjoy!

Notes

  1. Alternative cooking methods
  2. Substitutes
  3. Links to paired recipe ideas

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You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

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