This flavour-packed bake is as nutritious as it is delicious with sunflower seeds for healthy fats, chickpeas packed with protein and fibre, and then there’s the incredible haloumi topping which provides calcium!
One-Pan Pumpkin Haloumi Bake
Ingredients
Bake
- 2 carrots grated
- 400 grams pumpkin peel & diced 1cm
- 2 tsp oil
- 1 tbsp garlic paste
- 1 can chickpeas drained & rinsed
- 1 can crushed tomatoes
- 1/2 cup water
- 1 tsp honey
- 200 grams haloumi thinly sliced
- 100 grams baby spinach
- t tbsp sunflower seeds
To Serve
- 1 broccoli cut into small florets
Instructions
- Before you start: Preheat oven grill to high. If you do not have an ovenproof frypan, set aside a large baking dish.
- Prep vegetables & start bake: Grate carrots. Peel and dice pumpkin. Heat oil in a large ovenproof frypan on medium-high heat. Add carrots and pumpkin and cook for about 5 minutes, to soften. Add garlic paste and cook for about 30 seconds, until fragrant.
- Finish bake: Drain and rinse chickpeas. Add canned tomatoes, water measure, honey, chickpeas and a pinch of salt and bring to a simmer. Reduce heat to medium and simmer for 10-12 minutes, until vegetables are tender. While sauce simmers, thinly slice haloumi and set aside. Stir through baby spinach to wilt. Transfer to baking dish (if using), top with slices of haloumi and sprinkle over sunflower seeds.
- Grill bake: Grill bake in oven for about 10 minutes, until cheese has softened and turned golden.
- Prep & cook broccoli: Bring a pot of water to the boil. Cut broccoli into small florets. When bake has 5 minutes remaining, add broccoli to boiling water and cook for about 3 minutes, until bright green and tender. Drain and return to pot and season with salt and pepper.
- Serve: Plate bake with broccoli on the side.
