You can relax a little: My baklava obsession is drawing to a close (for now) and I thought I would end it with this delightful number, pine nut baklava crusted haloumi. When I first envisaged this recipe, I did so without the addition of the spice roasted pumpkin - I felt (and still feel) that something as heaven sent as baklava crusted haloumi could stand alone.
That being said, it took me all of about 10 minutes to devour said baklava crusted haloumi, and when I found myself with some extra pumpkin in the fridge and feeling inspired from an Ottolenghi binge read, I decided to add the pumpkin to make a meal of it. A great life decision, thanks Yotam. This recipe is obviously vegetarian, but it's also gluten free and lower Fodmap if you can tolerate a bit of cheese (haloumi is apparently low fodmap if you consume 50g per serve, according to my googling)
1 packet of Haloumi
1/4 - 1/2 cup pine nuts (use 1/2 if you want some baklava crumble to sprinkle over the salad at the end)
1/2 cup walnuts
2 tablespoons honey
2 teaspoons cinnamon
Generous pinch of table salt
500g pumpkin, skin removed and sliced
1 teaspoon sumac
1 - 2 teaspoons cinnamon, depending on your cinnamon obsession
2 tablespoons honey
2-3 tablespoons olive oil
Mint, to serve
1. Preheat the oven to 180 degrees Celsius. In a large bowl, combine the spices, oil, honey and seasoning for the pumpkin, and then coat the pumpkin in the mix. Once every piece is fully coated, spread the pumpkin slices on baking trays lined with baking paper, pouring any remaining liquid over the pumpkin evenly. Put it in the oven for 20 minutes.
2. While the pumpkin is cooking, place the nuts for the baklava crumb in a food processor, and process just until a crumb has formed - you don't want the nuts to turn into flour. Add the cinnamon, salt and honey, and blitz again until it all comes together.
3. Slice your haloumi into four steaks, and then divide each steak into 3 thick matchsticks. I apologise if that terminology is not haloumi appropriate but I could think of nothing better.
4. Take the crumb and press it gently onto each slice on haloumi, to the thickness of your liking. I piled it on mine because the more the merrier could never be more applicable than when talking about baklava crumb on haloumi.
5. The pumpkin timer should have gone off, so gently check it - you want the pumpkin to be softened but still holding it's form. It will likely need another 10-15 minutes, but swap the trays from top to bottom and turn them around to compensate for heat distribution in yo oven. I read that term on a website and thought it sounded professional so I have adopted it as my own. A stark contrast to my completely unprofessional descriptive language.
6. Once the pumpkin is done, immediately repurpose a baking tray with fresh paper, and pop the haloumi in the oven for 20 minutes. Keep an eye on it and spray a gentle bit of olive oil on top if you feel like it needs it.
7. Lay your pumpkin on some sort of decorative piece of crockery to impress your friends and Instagram followers, and lay the haloumi on top. Sprinkle with mint, extra baklava crumb if you have it, and u r done.