Serve as an appetiser, side dish, or part of a vegetarian main course
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 40 minutes |
| Serves | 4 |
| Cuisine | Arabic |
| Diet | Vegetarian |
| Preparation | Easy |
| Calories | 863 |
| Fat | 66.5g |
| Saturates | 18g |
| Protein | 35.1g |
| Carbs | 41.3g |
| Sugars | 13.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFCube the pumpkin and place in a shallow heatproof, microwave-safe dish. Cover and cook in the microwave on high for 4-6 minutes or until just tender.
Preheat the grill or griddle pan to a medium-high heat.
In a bowl, combine the olive oil, balsamic vinegar, 1 tbsp honey, dried oregano, salt and pepper. Mix well to create a marinade. Cube the halloumi.
Thread the pumpkin cubes and halloumi cheese alternately onto skewers. Brush the skewers with the marinade, making sure to coat all sides.
Place the skewers on the grill and cook for approx. 10 minutes, turning occasionally, until the pumpkin is charred and the halloumi cheese is lightly golden and has grill marks. While grilling, brush the skewers with the remaining marinade occasionally to enhance the flavours.
Meanwhile, make the sprinkle. Heat a frying pan over a medium heat. Add the 2 tsps of honey, 1tbsp of olive oil, lemon juice, za’atar and 1/2 tsp salt, and mix well until heated. Place the pumpkin seeds on a baking tray and pour over the honey mixture. Place the tray in the oven under the grill and stir every few minutes until toasted.
Once cooked, remove the skewers from the grill and allow them to cool slightly. Scatter the seed sprinkle over the skewers and serve alongside the hummus.
