Miso Roasted Pumpkin & Halloumi Bowl

Serves 2

What You Need

4 cups chopped pumpkin
1 tbsp salted butter
2 tbsp miso paste
160g (roughly 1.5 cups) halloumi cheese, chopped into chunks
2 cups wild rocket
2 cups cooked brown rice

For the vinaigrette

2 tbsp olive oil
1 tbsp apple cider vinegar
1 orange juiced
1 tbsp honey
2 tbsp pinenuts, roasted, chopped
2 tbsp sesame seeds, roasted
Salt and pepper

What To Do

Preheat the oven to 180’c. Tumble the pumpkin onto a lined baking tray, drizzle with oil, season and roast for 20-25mins or until soft.

While the pumpkin roasts make the vinaigrette. Simply mix all the ingredients together and season to taste. Then place the halloumi chunks into a pan with some olive oil and fry until golden. Set aside

Melt the butter in a pan and add the miso paste and stir well. Now add the roasted pumpkin and mix well. Remove from the heat and divide amongst 2 bowls, together with a cup of rice and rocket in each. Top the rice with the halloumi and drizzle over the vinaigrette.