Name: Pumpkin bruschetta with hazelnut-crusted haloumi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoon pepitas, finely chopped; 1 tablespoon sesame seeds; 1/3 cup (50g) hazelnuts, roasted, peeled, finely chopped; 1 egg; 250 gram packet haloumi, cut into 8 slices; 1/4 cup (35g) plain flour; 400 gram pumpkin, peeled, cut into 2 cm cubes; 1 red capsicum, cut into strips; 2 teaspoon olive oil, plus 1 tbsp extra, to serve; 2 teaspoon honey; 8 small slices sourdough bread; 80 gram baby rocket leaves

Ingredients

2 tablespoon pepitas, finely chopped

1 tablespoon sesame seeds

1/3 cup (50g) hazelnuts, roasted, peeled, finely chopped

1 egg

250 gram packet haloumi, cut into 8 slices

1/4 cup (35g) plain flour

400 gram pumpkin, peeled, cut into 2 cm cubes

1 red capsicum, cut into strips

2 teaspoon olive oil, plus 1 tbsp extra, to serve

2 teaspoon honey

8 small slices sourdough bread

80 gram baby rocket leaves

Method

1.Preheat oven to 220°C (200°C fan-forced). Combine pepitas, sesame seeds and hazelnuts on a large plate. Whisk egg in a large bowl. Dust haloumi slices in flour. Shake off any excess. Dip haloumi into egg, then coat in hazelnut mixture. Place on a plate and refrigerate for 20 mins.

2.Meanwhile, line a baking tray with baking paper. Place pumpkin and capsicum on prepared tray. Drizzle oil and honey over vegetables and turn to coat. Roast for 20 mins, until pumpkin is tender.

3.Heat a large frying pan on medium-high. Cook haloumi, in batches, for 2-3 mins each side, until heated through and golden.

4.Toast sourdough. Top bread with rocket and drizzle with extra oil, then top with pumpkin, capsicum and haloumi slices. Serve.

Women's Weekly Food