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
- 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
- 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