Roasted Halloumi with Pumpkin and Sage Brown Butter

Instructions

1. 1

   Preheat your oven to 220°C (425°F). Pat the pumpkin wedges dry with a clean kitchen towel to ensure they roast evenly.

   Tip: Drying the pumpkin prevents steaming and helps achieve better caramelization.

2. 2

   Toss the pumpkin wedges with 2 tablespoons of olive oil, half the minced garlic, sea salt, black pepper, and smoked paprika. Spread on a baking tray in a single layer and roast for 25-30 minutes until golden and tender.

   Tip: Turn the wedges halfway through cooking for even browning on both sides.

3. 3

   While the pumpkin roasts, heat a large non-stick skillet over medium-high heat and add the remaining olive oil. Once hot, carefully place the halloumi slices in the pan in a single layer.

   Tip: Don't overcrowd the pan; work in batches if needed to ensure proper browning.

4. 4

   Cook the halloumi for 2-3 minutes per side until golden brown with a slight crust. Transfer to a warm plate and set aside.

   Tip: Halloumi has a high melting point, so it won't melt through like other cheeses.

5. 5

   In the same skillet, reduce heat to medium and add the butter with the remaining minced garlic and sage leaves. Allow the butter to foam and brown for 3-4 minutes, swirling occasionally.

   Tip: Watch carefully as the butter transitions from golden to deep brown; this is when the nutty flavor develops.

6. 6

   Whisk the red wine vinegar and honey into the brown butter, then remove from heat. Season with a pinch of salt and pepper.

   Tip: The vinegar adds brightness that balances the richness of the brown butter and roasted pumpkin.

7. 7

   Arrange the roasted pumpkin wedges on a serving platter, then layer the halloumi slices on top. Drizzle generously with the warm sage brown butter sauce and scatter toasted pumpkin seeds over everything.

   Tip: Serve immediately while the halloumi and pumpkin are still warm for the best texture and flavor.