Who says Haloumi is just for salads and barbeques? These cheesy croutons are a tasty way to enjoy hot, chewy haloumi on a cold winters’ night.
| 1 pack | Haloumi |
| 4 Tbsp | olive oil |
| 1 | onion, chopped |
| 2 | garlic cloves, crushed |
| ½ tspn | ground coriander |
| 1 tspn | ground cumin |
| 2 tspn | fresh ginger, finely grated |
| ½ tspn | ground nutmeg |
| 1kg | pumpkin, peeled and diced |
| 1 | potato, peeled and diced |
| 1L | liquid vegetable stock |
| 1 | Heat oil in saucepan and fry onion, garlic & ginger until soft. |
| 2 | Add coriander, cumin and nutmeg, stirring for 30 seconds. |
| 3 | Add potato and pumpkin and fry for five minutes. |
| 4 | Add vegetable stock, bring to the boil. Turn heat to low and simmer for 30 minutes until vegetables are soft. |
| 5 | Once slightly cooled, puree the soup with a blender or stick blender. |
| 6 | For the haloumi croutons, heat a non-stick frying pan over a high heat. Cut haloumi in slices and fry in pan. Cook until golden underneath then flip and cook until the other side is golden. Remove from heat and transfer to a cutting board. Chop into bite-sized squares. |
| 7 | To serve, divide the soup between bowls, top with a drizzle of extra virgin olive oil, haloumi croutons and season with salt and pepper. Sprinkle with pepitas, black sesame seeds and chives if you are feeling extra fancy! |
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