My sister is a huge haloumi fan, so when I had to cook for the two of us, I figured I’d make something with this special cheese. Because I am a huge pumpkin fan (I know, one day I’ll make recipes without pumpkin), I figured I’d make a nice filling to go inside an oven roasted pumpkin. This recipe was a bit of a spontaneous one, so feel free to make additions. I think adding some walnuts for example would be very nice.
Ingredients for two people:
- 200 g of dry lentils, soaked for 4 hours
- A small pumpkin, mine was around 700 grams
- A small onion, diced
- 250 g of mushrooms, sliced
- 100 g of haloumi cheese, cubed
- 1 tsp. of thyme
- 1-2 tbsp. of olive oil
- Salt and pepper
- Start by soaking your lentils in advance if your bag of lentils tells you to; mine had to soak for 4 hours
- Preheat your oven to 220 degrees Celsius
- Cut your pumpkin in halve and scoop out the seeds. Spread on a little bit of olive oil and sprinkle on some salt. Put in the oven for 40 minutes (the last 10 with your filling)
- Boil your lentils according to package directions, mine had to boil for 8 minutes. When they are done boiling add to a mixing bowl
- To prepare the rest of your filling add the remaining olive oil to a pan and fry of the onion first with the thyme, when this as a bit of colour, add your mushrooms and fry until brown
- Transfer this mixture to the bowl with your lentils while you use the same pan to brown your cubes of haloumi
- Add the haloumi to the mixing bowl and stir. Add pepper and salt to taste.
- The last 10 minutes of your oven time, add this filling inside (and around) your pumpkin to crisp up a little
TIP: if you are eating with people with a bigger appetite, fry of some extra haloumi slices and add them to the side.