Breakfast Light Bites & Snacks Main Meals Sides

Roasted Squash and Halloumi Pancakes

I love the combination of sage and squash. It’s one of my favourite winter flavour duo! Delicious any time of the day; serve at brunch with an egg cooked to your liking, or serve as lunch, or even dinner as a starter or main dish. These would be delicious with a soured cream sauce on the side, or make a spicy tomato and avocado salsa.

Serves 4 as a lighter meal or starter, or 2 as a main

Ingredients

  • 350g squash in large chunks, skin left on
  • 1 large egg
  • 10 sage leaves, finely diced
  • 250ml milk
  • 1 block of halloumi, cut into four 1cm thick slices and the remaining finely shredded
  • 150g wholemeal flour
  • 1 tsp baking powder
  • 1/4 nutmeg, grated
  • Olive oil for frying

Method

  • Roast the squash in a pre-heated oven set at 180°C for up 45 minutes till soft. Allow to cool slightly before peeling off the skin. You should have approximately 180-200g cooked squash.
  • Mash the squash in a large bowl, before adding in the sage, egg, milk and diced halloumi.
  • In a separate bowl, mix the remaining dry ingredients before combining with the wet ingredients. Mix to form a batter the consistency of thick double cream.
  • Heat a frying pan over a medium heat and add 1/2 tsp olive oil.
  • Allowing space between each pancake, take a ladel of batter and make a round for each pancake, allowing the mixture to spread naturally. Cook in batches according to the size of your frying pan.
  • Cook for 2 minutes per side, flipping with a spatula once bubbles have risen to the surface and the edge starts to dull. Cook for a further 2 minutes on the second side.
  • Keep cooked pancakes warm in an oven set to 100°C on a tray, keeping pancakes to a single layer if possible.
  • Once all the pancakes are cooked, add the remaining slices of halloumi to the pan and fry till crispy and golden on both sides.
  • Serve the pancakes in stacks and top with crispy halloumi.

Per serving: 406kcal/ 21.4g fat/ 11.3g saturated fat/ 33.4g carbohydrates/ 5.9g fibre/ 19.0g protein

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