Fried Haloumi with Pea Puree and Pumpkin
The very amazing Eureka Halloumi (gold winning) is the way to go with this one. Pretty, tasty and pretty tasty! Channel your inner vegetarian!
Eureka!! Fried cheese can never be bad!!
A word to the wise. Haloumi can be extremely salty. Too salty even and as you cook it, on occasion it becomes even more salty. SO if you are not using the beautiful award winning Eureka Haloumi which conveniently comes in a 900g block (seriously, 200g?? what use is that to anyone?)
I am cooking with it this weekend at the Perth Royal Show TASTE WA restaurant...which is a bit exciting. So come on down and see me if you are Perth based...and have a taste. Then of course you can pick up your own copy of this recipe, and some Haloumi from the European Foods Stand! YUMMERS.
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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
- 1 lemon, juice only
- 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.
Tenina Holder is a wife, mother of five and grandmother of eight, 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!
