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HelloFresh
HelloFresh
Golden Haloumi & Dukkah Pumpkin

Golden Haloumi & Dukkah Pumpkin

with Rocket Salad

Vegetarian
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3.4 / 4 Ratingout of 358 ratings
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Haloumi is the king of cheeses, but add a golden coating and a drizzle of honey and it’s beyond belief! These gorgeous morsels are served on a robust salad of dukkah roasted pumpkin, fresh veggies and vibrant mint for a seasonal and satisfying delight.

Allergens:SesameMilkSulphitesGluten
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 packet

peeled & chopped pumpkin

1 sachet

dukkah

(ContainsSesameMay be presentGluten)

1 block

haloumi

(ContainsMilk)

1 unit

tomato

1 unit

cucumber

1 bunch

mint

1 tub

Dijon mustard

(ContainsSulphites)

1 bag

rocket leaves

1 packet

black sesame seeds

(ContainsSesame)

Not included in your delivery

olive oil

2 tsp

vinegar (balsamic or white wine)

1 tsp

sugar

2 tbs

plain flour

(ContainsGluten)

2 tsp

honey

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2450 kJ
Fat36.9 g
of which saturates16.2 g
Carbohydrate31.3 g
of which sugars20.1 g
Protein29.1 g
Sodium1340 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Small Bowl
Large Bowl
Plate
Paper Towel
Medium Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
ROAST THE PUMPKIN
ROAST THE PUMPKIN
1

Preheat the oven to 220°C/200°C fan-forced. Place the peeled & chopped pumpkin, dukkah and a drizzle of olive oil onto the oven tray lined with baking paper. Toss to coat, then roast for 20-25 minutes or until tender.

GET PREPPED
GET PREPPED
2

While the pumpkin is roasting, cut the haloumi into 1cm-thick slices. Place the haloumi slices in a small bowl of cold water and set aside to soak for 5 minutes. Thinly slice the tomato into wedges. Thinly slice the cucumber into half-moons. Pick the mint leaves and thinly slice (reserve a few leaves for garnish!). TIP: Soaking the haloumi helps mellow out the saltiness.

MAKE THE SALAD
MAKE THE SALAD
3

In a large bowl, combine the Dijon mustard, vinegar, sugar and olive oil (3 tsp for 2 people / 1 1/2 tbs for 4 people). Season with salt and pepper and mix well. Add the rocket leaves, tomato, cucumber and mint to the dressing. TIP: Toss just before serving to keep the leaves crisp.

COAT THE HALOUMI
COAT THE HALOUMI
4

Place the plain flour and a pinch of pepper on a plate. Drain the haloumi and pat dry with paper towel. Place the haloumi on the plate and turn to coat.

FRY THE HALOUMI
FRY THE HALOUMI
5

When the pumpkin has 5 minutes cook time remaining, heat a good drizzle of olive oil in a medium frying pan over a medium-high heat. When the oil is hot, add the coated haloumi and cook for 2 minutes on each side or until golden. Remove the pan from the heat, drizzle the honey over the haloumi and turn to coat.

SERVE UP
SERVE UP
6

Add the pumpkin to the salad and toss to coat. Divide the salad between bowls and top with the haloumi. Sprinkle with the black sesame seeds and reserved mint leaves. Drizzle over any remaining honey from the pan.