This recipe is best served hot straight from the skillet. It is also delicious cold as leftovers the next day. It’s incredibly versatile, you can use any root vegetable in place of the pumpkin and kumara. Beetroot, parsnip and swede are all equally delicious.
Ingredients Serves 4
¼ of a large crown pumpkin, cut into 2cm pieces
1 medium sized red kumara, cut into 2cm pieces
2 tsp chinese five spice
1 tablespoon coconut oil, melted
4 rashers of bacon
50 grams of pine nuts
One large head of broccoli chopped into small florets
2 cloves garlic
1 Tablespoon butter, ghee or coconut oil
120 grams Haloumi
2 spring onions, finely sliced
4 cups of leafy greens, rocket or spinach work well.
Salt and pepper
½ cup of broth or water
Juice of one lemon
Heat your oven to 180 degrees celcius. Spread your pumpkin and kumara out over a baking sheet so it fits as a single layer.
Mix together your coconut oil and chinese five spice. Pour the mixture over your starchy veggies and mix well to coat. Sprinkle with salt and pepper.
Bake in the oven for 25 minutes or until done.
While your veggies are cooking, heat a cast iron skillet over a medium heat.
Chop your rashers of bacon into bite sized pieces and add to the pan. Once crispy, remove from the skillet and drain on a paper towel to remove excess fat.
Add your pine nuts to the pan, stirring to prevent burning. Once golden, remove from pan and set aside.
Slice your haloumi and add to the pan. Turning over once golden. Once cooked on both sides remove from the pan and set aside.
Add your ghee and garlic to your pan. Fry for 2 minutes until the garlic is fragrant. Add the broccoli to your pan with broth or water. Fry on a high heat until broccoli is tender with crispy bits. Squeeze the lemon juice over your broccoli and season with salt and pepper.
Once everything is ready combine your roast veggies, broccoli, pine nuts, haloumi, bacon, leafy greens and bacon together in a mixing bowl. You can drizzle with extra virgin olive oil and lemon juice if desired.