RECIPE: pumpkin filled with lentils and haloumi

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


  1. Start by soaking your lentils in advance if your bag of lentils tells you to; mine had to soak for 4 hours
  2. Preheat your oven to 220 degrees Celsius
  3. 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)
  4. Boil your lentils according to package directions, mine had to boil for 8 minutes. When they are done boiling add to a mixing bowl
  5. 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
  6. Transfer this mixture to the bowl with your lentils while you use the same pan to brown your cubes of haloumi
  7. Add the haloumi to the mixing bowl and stir. Add pepper and salt to taste.
  8. The last 10 minutes of your oven time, add this filling inside (and around) your pumpkin to crisp up a little
  9. Enjoy!


TIP: if you are eating with people with a bigger appetite, fry of some extra haloumi slices and add them to the side.

One Comment Add yours

  1. cookiesnchem says:

    I made pretty much the exact same dish yesterday and loved it. Halloumi is one of my favourite non-meat sources of protein and vitamins, and not to mention how TASTY it is when a little charred. Thank you for sharing your veggie-ful halloumi recipe! Beautiful photography, too 🙂 I never thought of combining halloumi with pumpkin.


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