Pumpkin, pesto and haloumi toastie
Dive into the culinary delight of the Pumpkin, pesto and haloumi toastie. This dish is a harmonious blend of savory, nutty, and slightly sweet flavors that promises not just a feast for the palate but also a health boost. Perfect for brunch, lunch, or a casual snack, it’s both nutritious and utterly delicious.
Ingredients for Pumpkin, pesto and haloumi toastie
- Pumpkin – 1 cup diced (240 grams)
- Pesto – 3 tablespoons (45 ml)
- Haloumi – 4 slices (about 150 grams)
- Bread – 4 slices
- Olive oil – 1 tablespoon (15 ml)
- Fresh basil leaves – A handful for garnishing
Time Required
- Preparation: 15 minutes
- Cooking: 15 minutes
Serves
2 people
Nutritional Facts (Per Serving)
- Calories: 320
- Protein: 17g
- Fat: 21g
- Carbohydrates: 23g
- Dietary Fiber: 3g
- Sugars: 5g
Cooking Instructions
- Start by preheating your grill or sandwich press.
- Take your pumpkin dices and lightly coat them with olive oil. Place them in a preheated oven at 400°F (200°C) for about 10 minutes or until tender.
- While the pumpkin is roasting, spread the pesto evenly over one side of all bread slices.
- Once the pumpkin is done, arrange them over the pesto on two slices of bread.
- Top the pumpkin with slices of haloumi.
- Place the remaining bread slices on top, pesto side facing in.
- Grill the toasties for about 5 minutes each side or until the bread is golden and the haloumi has softened.
- Garnish with fresh basil leaves before serving.
Tips
- For an extra kick, add a sprinkle of chili flakes before grilling.
- While this recipe uses regular bread, feel free to opt for gluten-free slices if needed.
- Always opt for fresh pesto. It makes a huge difference in taste.
Serving Suggestions
Cut the Pumpkin, pesto and haloumi toastie diagonally for a delightful presentation. Serve alongside a fresh green salad or a light soup to make it a full meal. If you’re looking to cool down your palate after, a minty iced tea pairs beautifully.
This Pumpkin, pesto and haloumi toastie isn’t just a dish; it’s an experience. Every bite takes you on a journey of flavors and textures, making it a must-try for all. Whether you’re a seasoned chef or a kitchen newbie, this dish is simple enough to whip up and impressive enough to serve to guests. So, what are you waiting for? Dive in and let your taste buds celebrate!
By keeping the essence of the Pumpkin, pesto and haloumi toastie alive and highlighting its simplicity and flavor, AH7 ensures that readers are treated to not just a recipe, but a culinary adventure. Here’s to healthy, flavorful meals that delight and nourish.
PUMPKIN, PESTO AND HALOUMI TOASTIE
Nutritions
Ingredients
- Pumpkin – 1 cup diced 240 grams
- Pesto – 3 tablespoons 45 ml
- Haloumi – 4 slices about 150 grams
- Bread – 4 slices
- Olive oil – 1 tablespoon 15 ml
- Fresh basil leaves – A handful for garnishing
Instructions
- Start by preheating your grill or sandwich press.
- Take your pumpkin dices and lightly coat them with olive oil. Place them in a preheated oven at 400°F (200°C) for about 10 minutes or until tender.
- While the pumpkin is roasting, spread the pesto evenly over one side of all bread slices.
- Once the pumpkin is done, arrange them over the pesto on two slices of bread.
- Top the pumpkin with slices of haloumi.
- Place the remaining bread slices on top, pesto side facing in.
- Grill the toasties for about 5 minutes each side or until the bread is golden and the haloumi has softened.
- Garnish with fresh basil leaves before serving.
Notes
- For an extra kick, add a sprinkle of chili flakes before grilling.
- While this recipe uses regular bread, feel free to opt for gluten-free slices if needed.
- Always opt for fresh pesto. It makes a huge difference in taste.
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