Halloumi & Roast Pumpkin Bruschetta

Serves 4

600g piece pumpkin, seeds and skin removed, cut into 3cm cubes
olive oil
8 thick slices bread of your choice – we like to use ciabatta or sourdough bread
200g Origin Earth Halloumi – plain, smoked or smoked chipotle, sliced
2 tbsp small sage leaves

1              Preheat oven to 200 ̊C. Line a baking tray with baking paper. Toss pumpkin in a little oil and place on prepared tray. Roast for 25 minutes or until tender. Transfer to a bowl and roughly mash.

2              Brush both sides of bread with a little oil. Heat a chargrill pan over a high heat and chargrill bread on both sides. Remove from pan and spread with mashed pumpkin.

3              Heat a frying pan over a medium heat. When hot, add halloumi slices and cook for 1-2 minutes on each side or until golden. Place halloumi on top of pumpkin.

4              Add a little oil to the frying pan and when hot add sage leaves. Cook for 2 minutes or until leaves are crisp. Scatter over halloumi and serve immediately.