Fried Haloumi with Pea Puree and Pumpkin
Golden halloumi served with silky pea purée and sweet caramelised pumpkin; a vibrant dish that balances salty, sweet and fresh flavours beautifully.
This Fried Halloumi with Pea Purée and Caramelised Pumpkin is one of those dishes that looks impressive but is surprisingly simple to make. The salty, golden halloumi contrasts perfectly with the sweetness of fried pumpkin, while the bright pea purée adds a fresh, creamy element that ties everything together. It’s a colourful plate that works beautifully as a light lunch, elegant starter or vegetarian centrepiece.
Serving Suggestions
Serve as a light lunch with a crisp green salad and lemon dressing.
Plate as a starter for a dinner party with a drizzle of extra virgin olive oil and fresh herbs.
Add toasted pine nuts or pistachios for extra crunch.
Serve on toasted sourdough or focaccia to turn it into a more substantial meal.
Drizzle with a little honey or hot honey for a sweet-salty finish.
Add a squeeze of fresh lemon juice just before serving to brighten the flavours.
Serve alongside grilled vegetables such as zucchini or asparagus.
Top with micro herbs or fresh mint for a fresh pop of flavour.
Pair with a simple grain salad like couscous, quinoa or farro.
Finish with a sprinkle of chilli flakes for a little heat.
Need
- 1 Batch Pea Puree Recipe
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 2 cloves garlic crushed
- 400 Grams pumpkin of choice, diced to bite sized
- pink salt flakes to taste BUY
- 60 Grams fresh lemon juice
- 400 Grams Haloumi, diced to bite sized
- Freshly cracked black pepper to taste
- 100 Grams fresh or frozen peas, thawed
- 50 Grams pine nuts, toasted
- a few pistachios, toasted and chopped (optional)
- thyme sprigs to garnish
Do
- 1
Premake the Pea Puree and keep warm while you prepare the rest.
- 2
Warm the EVOO with the crushed garlic in a frying pan to a medium high heat, don't burn the garlic. Remove the garlic.
- 3
Cook the pumpkin in the garlic oil, with a little salt and pepper until browning on all sides. Increase heat if needed. Squeeze the lemon juice over, cover and allow the steam to finish the cooking of the pumpkin. Set aside and clean the frying pan.
- 4
Place a piece of baking paper into the frying pan to cover the base and heat again to a medium high heat. Place the cheese onto the paper and cook until golden brown, flipping the cheese as it cooks to get an even colour.
- 5
When you are ready to serve, spread the puree across the plate, top with pumpkin, halloumi and a few peas. Add pine nuts and pistachios if using and garnish with a few thyme sprigs, add seasoning if you need to.
- 6
Serve warm.
Served with
Tenina Holder is a wife, mother of five and grandmother of nine, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
