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Pumpkin, kale and halloumi traybake
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Serves: 2 plus leftovers
1kg pumpkin flesh, cut into 2.5cm chunks
2 red onions, cut into wedges
2½ tbsp olive oil
1 tsp cumin seeds
1 tsp hot smoked paprika
2 cloves garlic, unpeeled
150g pentland brig kale, stems removed, leaves torn
250g pack halloumi, sliced
1 unwaxed lemon, zest and juice
1 tsp nonpareille capers
1. Preheat the oven to 220°C, gas mark 7. Put the pumpkin and onions in a large roasting tin with 1½ tbsp oil, the cumin and paprika; season and toss together. Roast for 20 minutes until tender. Reduce the oven to 200°C, gas mark 6. Put the garlic and kale in another tin, drizzle with ½ tbsp oil and season. Add the halloumi to the pumpkin tin and roast both tins for 15-20 minutes, until everything is golden.
2. Scoop ½ the pumpkin and onions into a container (leaving the cheese in the tin) and set aside to cool, then cover and chill to use in the patties recipe (right). Remove the garlic and squeeze out of its skin into a small bowl. Mash with a fork, then whisk in the lemon zest and juice, capers and remaining ½ tbsp oil. Tip the kale into the pumpkin tin, drizzle over the dressing and stir before dividing between 2 plates.
You can use feta or any other salty cheese instead of halloumi.
Typical values per serving:
This recipe was first published in October 2021.