Fall is well under way and what signifies fall better than pumpkin?
So I’m trying to incorporate it into loads of my dishes, including these halloumi and pumpkin tacos.
You’re going to have to excuse the quality of the photos. Seeing as it’s getting darker and darker earlier and working a full time job mean there isn’t so much time to try out new recipes. And when I do it’s usually in the evening so I can eat it right away, which also means that it’s already dark outside and it’s less than optimal to take photos. But this dish is just too good not to share with you all!
Like usual, it’s simple, quick and easy to make.
♦ Curry powder
The ingredients you see on the top picture made enough for two people having two tortillas each.
Pre-heat your oven to 200°C, chop your pumpkin and 3/4 of the onion. Place it into a baking tray and season with some curry powder, salt and pepper.
Pop in the oven and roast in until the pumpkin is soft.
While that is roasting make your salsa. Add chopped tomatoes, avocado, 1/4 of the onion, coriander and lime juice into a bowl and mix well.
Next slice you’re halloumi, you’ll want it fairly thick, and in a hot frying pan fry both sides until they’re golden brown. Depending on the pan you’re using you might need a little olive oil so it doesn’t stick.
If you want to be fancy you can heat up your tortillas and then pile them high with all the ingredients.
The trick is here to fold in the bottom before folding the sides. That way nothing falls out the bottom.