Preparation Time: 10 mins Cook Time: 30 mins Total Time: 30 mins Serves: 4

Ingredients

  • 180g haloumi
  • 2 tbsp olive oil
  • 2 cups pumpkin, skin removed, diced into large pieces.
  • ½ cup whole almonds, skins removed
  • 12 shallots, peeled
  • ⅓ cup brown sugar
  • 1 small butter lettuce, torn

Method

  1. Heat a hooded BBQ to high.
  2. Place the pumpkin, shallots, oil and sugar in a BBQ roasting pan. Mix well, ensuring everything is well coated. Transfer the pan to the BBQ, cover and reduce the heat slightly.
  3. Roast for 10 minutes, toss and cook for a further 10 minutes, or until tender.
  4. Remove and cool.
  5. Slice haloumi cheese into thin triangles and lightly brush each side with olive oil.
  6. Carefully place on BBQ for just a few minutes on each side until lightly browned and gently crisped.
  7. Scatter the almonds on the BBQ plate to toast, tossing constantly. When they're fragrant and lightly golden, remove and chop roughly.
  8. Toss in the torn lettuce, pumpkin and shallots into a large bowl.
  9. Add the haloumi and sprinkle the almonds over. Finally, spoon over the dark liquid from the pumpkin roasting pan and drizzle a little olive oil. Serve.

Entree

Vegetarian

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