Pumpkin Bruschetta With Hazelnut-Crusted Haloumi - cooking recipe

Ingredients

2 tbsp sunflower seeds, finely chopped
1 tbsp sesame seeds
1/3 cup hazelnuts, toasted, peeled and finely chopped
1 None egg
8 oz haloumi, cut into 8 slices
1/4 cup flour
14 oz pumpkin or butternut squash, peeled and cut into 3/4-inch cubes
1 None red pepper, cut into strips
2 tsp olive oil, plus additional 1 tbsp, to serve
2 tsp honey
8 slices sourdough bread, toasted
3 oz baby arugula leaves

Preparation

Preheat the oven to 425\u00b0F. Combine sunflower seeds, sesame seeds and hazelnuts on a large plate. Whisk egg in a large bowl. Dust haloumi slices in flour. Shake off any excess. Dip haloumi into egg, then coat in hazelnut mixture. Place on a plate and refrigerate for 20 mins.
Meanwhile, line a baking pan with parchment paper. Place pumpkin and pepper on prepared pan. Drizzle oil and honey over vegetables and turn to coat. Roast for 20 mins, until pumpkin is tender.
Heat a large skillet on medium-high heat. Cook haloumi, in batches, for 2-3 mins each side, until heated through and golden.
Top bread with arugula and drizzle with 1 tbsp oil. Top with pumpkin, pepper and haloumi slices. Serve.